Saturday, January 31, 2015

Pumpkin cream sauce

I never seem to have time for a "real" post, so today you get a recipe.

My kids love mac 'n' cheese, but on the one hand cheese is expensive, and on the other, I'd like them to eat more vegetables sometimes.  So I came up with this sauce, which can go on pasta or chicken or perhaps some spaghetti sauce.  Whatever you like.

First, you melt some butter -- about 2 Tbs -- and completely mix in an equal amount of flour.  Then pour in about a cup of milk and bring to a simmer while stirring to make the cream sauce.  After it starts to thicken, put in half a can of pumpkin -- 1/2 to 1 cup.  Then season with garlic, salt, pepper, thyme, and sage .... just a little pinch of each.  If you want to really gild the lily, you can put some parmesan in.  And then pour it all over your noodles.

It's ridiculously good.  Even the kids think so, and they think they don't like pumpkin.


Ariadne said...

So ... living without tomatoes has forced me to find some creative alternatives for sauces. I had heard of using canned pumpkin on its own, but this is even better! You inspired me to look for an AIP version ... which I actually found. Next time I am in possession of coconut milk, I will definitely give it a try. Thanks for this! :-)

Sheila said...

If I were you I wouldn't wait for coconut milk; you can make "cream" sauce with lots of things. Perhaps replace the butter with oil, the flour with arrowroot, and the milk with chicken stock. I made a cream sauce like that once which was pretty good.

Whatever you try, I'd love to hear how it goes!

Ariadne said...

I'm not very good at improvising with recipes, but I'll think about it! :-)

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