Pumpkin Sauce
Created by Cecilia Kochanowski • Ossining Shopper• Course: Condiments & Sauces • Season(s): Fall
Ingredients
- 4 cups peeled and cubed pumpkin or winter squash
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1/2 cup shallots
- 1 small garlic clove, minced
- 1/4 cup dry white wine or water
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- Ground nutmeg
- Shredded cheese (parmesan, pecorino, etc.)
Instructions
Slowly melt the butter with the olive oil in a pan. Add shallots and garlic, cook slowly until browned and nutty. Add the pumpkin cubes and about 1/4 cup dry white wine or water, salt and pepper to taste and the red pepper flakes. Cook down the pumpkin, adding a bit more wine or water if needed. Once the pumpkin is cooked down to a thick puree, add some shredded cheese and a pinch of nutmeg. Add salt and pepper to taste. Serve over warm pasta with more cheese for sprinkling at the table. The sauce freezes beautifully.