Have you ever tried to find canned pumpkin in the summer?
I like pumpkin pie ok? Yes, I am crazy and wanted to make it in June. What's the matter with that? I'll tell you what the matter is. Canned pumpkin is virtually non existent in any month outside of October and November. Seriously, you have a better chance of spotting Big Foot then you do of snatching one of those cans off of a shelf. I guess I shouldn't complain because after all, like any other food item, it has its season. Nowadays, the shelve are littered with pumpkin items. I know any Buzzfeed article will tell you what you can find in the realm of pumpkin spice, but it is literally out of control. Pumpkin spice oreos....pumpkin spice seltzer??? Crazy.
In reality, it is so popular because it is pretty darn good. Now, I'm not ready to go make pumpkin spice steaks, but there is certainly a time and place for a good pumpkin savory dish. Now is the perfect season to spice up your dinners (no pun intended). I debated between making this dish pumpkin flavored or butternut squash. Both great options, but I literally just finished up the last of butternut squash soup and needed a slight change. This meal is the epitome of easy. The hardest part is waiting for the water to boil. I don't have a ton of experience making alfredo sauce but this does not require a a complicated roux or anything. The pumpkin gives it the thickness of a traditional alfredo sauce. The best part...not only does it have just 5 ingredients, but it comes together in 15 minutes. This is the perfect weeknight meal! I happened to have some fresh sage on the edge of dying in my garden so I topped mine with some as a final garnish. Pumpkin and sage are a great mix.
In reality, it is so popular because it is pretty darn good. Now, I'm not ready to go make pumpkin spice steaks, but there is certainly a time and place for a good pumpkin savory dish. Now is the perfect season to spice up your dinners (no pun intended). I debated between making this dish pumpkin flavored or butternut squash. Both great options, but I literally just finished up the last of butternut squash soup and needed a slight change. This meal is the epitome of easy. The hardest part is waiting for the water to boil. I don't have a ton of experience making alfredo sauce but this does not require a a complicated roux or anything. The pumpkin gives it the thickness of a traditional alfredo sauce. The best part...not only does it have just 5 ingredients, but it comes together in 15 minutes. This is the perfect weeknight meal! I happened to have some fresh sage on the edge of dying in my garden so I topped mine with some as a final garnish. Pumpkin and sage are a great mix.
For my sauce, I used just regular skim milk and it still had the richness of a traditional sauce. However, it you are wanting to be decadent, feel free to sub out the milk for heavy cream or half and half.
Ingredients:
2 tbs butter
4 garlic cloves minced
1 cup canned pumpkin (not pumpkin pie filling)
2 1/2 cups milk
1/2 cup grated parmesan cheese
salt and pepper to taste
fresh sage (optional)
1 box fettuccine
Cook fettuccine according to package directions. While the pasta is cooking, melt butter in a large skillet over medium high heat. Add garlic and sautee until fragrant (roughly 1 minute). Add in the pumpkin and milk and whisk together so there are no more pumpkin chunks. Stir in the parmesan cheese until it has completely melted. Remove from heat and add in the cooked fettuccine. Top with extra parmesan cheese and fresh sage.
Ingredients:
2 tbs butter
4 garlic cloves minced
1 cup canned pumpkin (not pumpkin pie filling)
2 1/2 cups milk
1/2 cup grated parmesan cheese
salt and pepper to taste
fresh sage (optional)
1 box fettuccine
Cook fettuccine according to package directions. While the pasta is cooking, melt butter in a large skillet over medium high heat. Add garlic and sautee until fragrant (roughly 1 minute). Add in the pumpkin and milk and whisk together so there are no more pumpkin chunks. Stir in the parmesan cheese until it has completely melted. Remove from heat and add in the cooked fettuccine. Top with extra parmesan cheese and fresh sage.
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