How to Fall Yummy Pumpkin Sage Cream Sauce

How to Fall Yummy Pumpkin Sage Cream Sauce Delicious, fresh and tasty.

Pumpkin Sage Cream Sauce. In a medium saucepan, heat the olive oil over medium heat. Add the sage leaves and fry until fragrant and lightly golden. Combine the cream, pumpkin puree, Parmesan, sage, salt, and pepper in a medium saucepan over medium heat.

Bring the mixture to a simmer, stirring frequently, until slightly thickened.

Pumpkin Sage Pasta Sauce is a creamy sage-infused pasta sauce that is made with fresh pumpkin puree for a rich and flavorful pasta sauce.

Even though they taste delicious, some cream sauces are heavy and have you feeling weighed down after you eat them, but not this sauce.

You can cook Pumpkin Sage Cream Sauce using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pumpkin Sage Cream Sauce

1. You need 1 medium of pie pumkin about 3 or 4 lbs.

2. Prepare 1/4 cup of water.

3. You need 1 cup of heavy cream.

4. Prepare 1/4 cup of grated parmesan cheese.

5. You need 16 of sage leaves, finely diced.

6. You need 1 tbsp of butter.

7. Prepare 1/2 tsp of salt.

8. Prepare 1/4 tsp of pepper.

9. Prepare 1/4 tsp of granulated garlic.

10. It’s 1 dash of freshly grated nutmeg (optional).

Cover with plastic wrap and reserve.

Heat the oil in a medium skillet over medium heat.

Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper.

Homemade Pumpkin Ravioli with Parmesan Sage Cream Sauce is a restaurant quality main dish made easy with canned pumpkin puree and wonton wrappers.

Pumpkin Sage Cream Sauce instructions

1. Preheat oven to 375º..

2. Rinse pumpkin under cool or lukewarm water to clean. No soap..

3. Cut pumpkin in half with a large knife..

4. Spoon out seeds and pulp. Reserve the seeds for later if you want to roast them. Make sure all the stringy pulp is scraped out really good. You can use a big metal spoon or an ice cream scoops works well too..

5. Place pumpkin halves skin side up in a 13 x 9 baking dish and add water to pan. Cover with foil and bake for 60 minutes or until fork tender. Depending on the size of your pumpkin, you may have to cook it longer or take it out sooner..

6. Remove from oven and let cool. Once cooled, remove pulp from one half of the pumkin and mash. One half made enough pulp for this recipe so you will have one extra half left for another recipe..

7. In a medium saucepan mix pumpkin puree, parmesan cheese, heavy cream, chopped sage leaves and spices over medium heat..

8. Reduce heat to a simmer while whisking ingredients until well combined and stirring occasionally until thickened about 10-15 minutes..

9. Remove from heat and add butter. Serve over your favorite cooked pasta..

They taste like pumpkin pie filled pasta!

Pumpkin Ravioli with Parmesan Sage Cream Sauce.

Welcome to #PumpkinWeek, hosted by Terri from Love and Confections.

Pierogies in a Pumpkin Sage Cream Sauce with crispy bits of prosciutto sprinkled all over is just that!

Easy enough for back to school, cozy enough to welcome fall!