Sunday, October 30, 2011

Pumpkin Cream Sauce

Pumpkin Cream Sauce

2 tbsp. olive oil
1 Onion, chopped
3 cloves garlic, minced
1 tsp red pepper flakes
2 cups pumpkin or butternut squash, cubed
1 c chicken stock
1 tsp dried sage
Pinch of nutmeg
2 tsp salt
Pepper to taste
1/3 c evaporated milk

Saute onion, garlic, red pepper flake and pumpkin until pumpkin is soft. Stir in stock, spices and
bring to boil. Simmer for 5 minutes to allow flavours to blend. The pumpkin will almost be melted
into the liquid at this point. You can leave it that way if you like texture. Mash or use an immersion
blender if you want it smoother. Stir in milk.

Add cooked chicken and/or shrimp if desired. Serve over your favourite pasta.

{Submitted by Mary Lawson}

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