I had leftover pumpkin puree from the cookies I had made and didn’t want to waste it so I got thinking about how to make a tasty dinner with it. Ford loved it – I think what he liked was it being savory yet sweet. We served it tossed with angel hair pasta.
Pumpkin Bacon Pasta Sauce
4 thick slices bacon
1 sweet onion, peeled and diced
4 diced garlic cloves or 1 tsp diced dried garlic
3/4 tsp dried rubbed sage
2 cups pumpkin puree (canned is fine)
1 1/2 cups lower sodium chicken broth
1 cup low-fat milk
fresh ground black pepper to taste
1/2 cup grated Parmesan cheese
In a large non stick skillet cook the bacon over medium heat till crispy. Take the bacon out and drain on paper towels, blotting the fat off. Let cool a bit and then crumble up, set aside.
Pour off the bacon grease, reserving about 1 Tablespoon in the pan. Add in the onion and cook till translucent. Add in the onion and sage, then the pumpkin and chicken broth. Heat through till bubbling. Whisk in the milk and lower the heat to low. Add pepper to taste and whisk in the cheese, then the bacon.
Toss with 1 lb of cooked angel hair pasta.