Gluten Free Roasted Pumpkin Pasta Sauce

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:

1. Preheat oven to 350ºF.
2. Toss pumpkin with olive oil and transfer to a lined baking sheet. Basted with oil. Roast for about 20 minutes or until golden brown.
3. 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.
4. 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.
5. As an option, stir in grated Parmesan cheese. Serve as a sauce over your favorite gluten-free pasta.

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