If your pumpkins haven't already crumbled into a post frost puddle on your front porch, and you hate to see them go wholly into the compost pile, we've got a recipe for you! We posted this one earlier on our Instagram feed @the_rumbly_tummy , and got a few folks wanting to know how they, too, could turn that porch decoration into a dinner platter. (PS- head there today and get a bonus recipe of that pretty and tasty green watercress dressing on the kale salad pictured here!).
And we love to give the people what they want.
Maybe your pumpkins are already living their third act of life in a trash heap. No worries! This recipe can easily be made with that half a can of pumpkin you didn't use for the pie, or really any winter squash with an orange center. If using canned pumpkin, use about 1 c. If using a squash, follow the instructions the same way (peeling, roasting, pureeing, etc). You may need to increase or decrease the amount you use for the puree vs the amount you roast depending on the size. But this makes absolutely no sense until you get the recipe!
Without further ado-- the November 2020 edition of The Rumbly Tummy-- Porch Pumpkin Alfredo!
Porch Pumpkin Alfredo
Ingredients
1 Pumpkin from your porch (or a fresh one or canned or a butternut squash-- see above), one half peeled, seeded, diced; the other half thrown in a vat of boiling water, scooped from the skin (feed the skins to dogs! They love it!) and pureed.
1 onion, diced
1 TBSP vegan butter or coconut oil
1-2 TBSP olive oil
2-3 TBSP fresh sage (1 TBSP dried)
1/2 TBSP rosemary
1/2 tsp tarragon (optional)
2-3 c nondairy milk (we used soy)
1/4 c coconut cream (optional)
1-2 TBSP cornstarch (or flour)
salt & pepper
1 8oz box of pasta of choice (though NOT spaghetti-- something that will pick up the sauce!)
6 Beyond Meat meatballs (or your favorite vegan meatball! They are abundant these days!)
Instructions:
Heat oven to 400 degrees F. Mix diced half of pumpkin with olive oil, 2 TBSP sage, rosemary, tarragon, salt and pepper. Place on baking sheet and bake 20-30 minutes til soft and slightly browned, flipping halfway through.
While your pumpkin roasts, begin to boil water for pasta, cooking as instructions dictate.
In a large pot, melt butter & saute onion til onion is soft and translucent. Add remaining sage with salt & pepper and saute til fragrant.
Toss in cornstarch and mix thoroughly, making a roux. Slowly add milk, whisking to smooth the consistency. When it is slightly thinner than desired, add 1 to 1-1/2 c pureed pumpkin. Taste. S&P. Add 1/4 c heavy coconut cream and stir in. Leave at very low heat while you wait for the roasted pumpkin.
If using meatballs, cook these on the stovetop now, searing each side until they are cooked through.
To plate, put down pasta, then roasted pumpkin, meatballs, and a generous helping of sauce. Thank the Great Pumpkin and dig in!
**If you want it even cheesier (or are missing coconut cream) try using 1-2 TBSP nutritional yeast in the sauce or sprinkle on top!