Spiced Sage Pumpkin Sauce

A couple days ago, I did a thing. Ripped open the proud ‘Jack-O-Lantern’ who waited patiently and proudly to become something more than just a pumpkin.

It was back in October, we visited the Laity Pumpkin Patch in Maple Ridge, British Columbia. Something I really encourage! Celebrating food in a different kind of way, that is. Building food literacy, and getting back to the roots. Get to know your local farms and the wonderful people who work so hard to supply the produce. After all, food doesn’t just come off neatly lined, labeled boxes in the grocery stores. They come with sweat, long days, patience and hard, rewarding work!

So what to do with this big chunk of orange? I made a couple things…. One of which is a sauce – cause it is versatile and it makes meal preparation during week days so easy! Pumpkin puree serves as a great thickener for sauces and is loaded with good-for-you vitamins!

Spiced Sage Pumpkin Sauce

MAKES: 1.25 LITER (APPROX. 5x 250 ML SERVINGS).
P
REPARATION TIME: 5 MINUTES (If using pumpkin puree); 60 MINUTES (If roasting pumpkin)
COOK TIME: 30 MINUTES.

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EQUIPMENT: MEASURING CUPS AND SPOONS,  INSTANT POT, CUTTING BOARD, KNIFE.

Ingredients

  • 2 Tbsp (30mL) Butter (can substitute with margarine or vegetable oil)
  • 2 tsp (10mL) Sage, Dried
  • 3 Onions, Minced
  • 3 Cloves Garlic, Minced
  • 3 cup (750mL) Whey Liquid from leftover Instant Pot made strained yogurt (or substitute with equal part vegetable broth for a non-dairy version)
  • 3 cup (750mL) Pumpkin Puree
  • 1/2 cup (125g) Cream Cheese (can substitute with coconut milk or soaked cashew puree)
  • 1-2 Tbsp (15-30mL) Gochujang (Korean Fermented Chili Paste), more to taste
  • Salt and Pepper to Taste
  • Optional: Parmesan Cheese or toasted pumpkin seeds for Garnish

Method

  1. On Sauté mode, heat butter, garlic and sage. Cook for about 1-2 minutes once started sizzling.
  2. Add in onions and cook until caramelized.
  3. Mix in pumpkin puree, whey or broth and mix while continuing to cook.
  4. Once bubbling, mix in cream cheese and Gochujang and stir while cooking until homogenous.
  5. If you’d like a smooth sauce, use an immersion blender to pulse until preferred consistency.
  6. Add salt and pepper to taste,  throw on top of al-dente cooked Fettuccine, and garnish with parmesan! Serve with a bed of greens and enjoy the mild comforting heat of this dish.

Nutritional Facts

Per Serving (1 cup, or 250mL)

Calories: 170 kcal
Fat:  6 g
Carbohydrates: 24 g
Fiber: 6 g
(Net Carbohydrate: 18 g)
Protein: 7 g

A source of:

Potassium
Carbohydrate
Protein
Vitamin A
Folate
Calcium
Two servings of “Vegetables” from Canada’s Food Guide

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