This is a kid-friendly, pumpkin sauce. It may appeal to them because it looks similar to macaroni and cheese. However, when they realize that it is not, they’ll hit the sweetness of the pumpkin and be just as happy. For a more savory, adult version, see the Tips section. Both are delicious as the roasting process creates a caramelized flavor.
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Gluten Free Pasta with Roasted Pumpkin Sauce
A creamy and flavorful, kid-friendly pumpkin sauce for your favorite gluten free pasta. Just add sauteed onion for a savory version.
Ingredients:
- 2 1/3 lbs. peeled, cubed, fresh pumpkin
- Extra-virgin olive oil, for basting, plus more for sauce
- 2 cups gluten-free vegetable broth
- 1/8 teaspoon salt
- 1/2 cup grated Parmesan cheese (or Krafter canister)
- 1/8 teaspoon ground black pepper (or white)
- Freshly shredded Parmesan cheese, for garnish (optional)
Instructions:
- Preheat oven to 350ºF.
- Toss pumpkin with olive oil and transfer to a lined baking sheet. Basted with oil. Roast for about 20 minutes or until golden brown.
- In a medium-size saucepan, the broth to a boil. Add roasted pumpkin, salt, pepper and 1 1/2 tablespoons olive oil. Simmer until very soft.
- Remove from heat. If using a stand blender, allow to cool for about 15 minutes. Then puree in batches until smooth. If using a handheld blender, immediately puree until creamy and no lumps remain.
- As an option, stir in grated Parmesan cheese. Serve as a sauce over your favorite gluten-free pasta.
Tips
For a savory version, saute 1 medium, chopped onion in a preheated, oiled skillet. Add sauteed onion to pumpkin mixture prior to blending. Top with freshly minced sage and freshly shredded Parmesan.
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