Pumpkin has become the symbol of all things fall in recent years, and this humble squash finds itself in all kinds of previously unexpected settings… from candles, to coffee, to popcorn!
This is a quick and easy way to enjoy pumpkin in a savory preparation, which in this cooks humble opinion, is the best way to enjoy pumpkin.
Ingredients
- 2 tbsp butter
- 2 tbsp finely chopped fresh sage
- 1/2 onion diced small
- 1 tbsp minced garlic
- 1/2 cup Oktoberfest beer
- 1 can pumpkin puree
- 1 cup heavy cream
- ground nutmeg
- salt & pepper to taste
- 40 g freshly grated Parmigiano Reggiano (the good stuff) + more for serving
- chopped chives for garnish if desired
- Pasta of your choice (I used tagliatelle)
Method
In a medium saucepan, saute the onion and sage in the butter on medium heat until the onions are translucent. Add the minced garlic and cook for a minute more, being careful not to burn the garlic. Add the beer and simmer for about 5 minutes. Add the heavy cream and pumpkin and mix well.
Transfer the mixture to a blender and blend until smooth. Return to the saucepan and simmer on low heat for an additional 10 minutes. Remove from the heat and add the grated Parmigiano Reggiano and grate a small amount of fresh nutmeg, or a pinch of ground nutmeg. Add salt, pepper, and additional cheese according to your taste.
Toss the cooked pasta in the sauce and serve topped with freshly grated Parmigiano Reggiano and chives.
Recipe by Katie