Fall/Winter: Pumpkin Cream Sauce
Fall is the season of pumpkins, especially here in New England. Harvested in September and October, pumpkins are an autumn favorite that are used for their flesh and their seeds just as much as they are for carving and decorating.
In this recipe, we steer away from the craze of super-sweet pumpkin-spice lattes and create savory sauce that highlights the flavor of the pumpkin itself. This recipe can be whipped up in just about half an hour, making it the perfect dish for busy weeknights throughout the fall and winter seasons.
selecting pumpkins:
Look for pumpkins that are smooth, firm and brightly colored.
storing pumpkins:
Pumpkins can be stored for up to three months when kept in a cool, dry place.
THE RECIPE:
Olive oil, as needed
4 cloves garlic, grated on a microplane or minced
2 Tbsp shallot, minced
1 cup pumpkin purée (NOT pumpkin pie filling. You can buy canned plain pumpkin purée, or use fresh by roasting a sugar pumpkin at home.)
2 cups half and half
1 cup gruyere cheese, shredded
1/2 cup grated parmesan
1 tsp pepper
1 tsp coarse salt
1/2 tsp pumpkin pie spice
1/4 tsp ground cinnamon
about 1 oz pasta water
pasta
TO MAKE:
Prepare a box of your favorite pasta; reserve at least 2 ounces of the pasta cooking water prior to straining.
Set cooked pasta and reserved cooking water aside until ready to use.
In a large pan over medium heat, sauté the garlic and shallots in olive oil until tender.
Add in the pumpkin purée and cook for 2-3 minutes.
Slowly whisk in the half and half, followed by the cheeses and 1 ounce of the pasta water.
Bring sauce to a high simmer, then reduce heat and continue to cook while stirring frequently.
Allow sauce to cook and reduce for 5-10 minutes.
Add in the seasonings and adjust to taste.
Reheat desired amount of pasta and toss with sauce to preference.
We suggest serving this pasta with roasted chicken and apple sausage, and garnishing it with candied pecans and sage.
