Yes, pumpkin season is just about over. Oddly enough, there are recipes that I did not perfect enough to post here, but I’m saving those for next year. It’s been fun returning to a themed set of recipes so be sure to let us know in the comments if you have enjoyed the pumpkin recipes for October and November. We’ve covered sweet and savory and truly explored pumpkin as a versatile squash.
So, here’s a final pumpkin recipe to try. I like it because as time gets closer for Thanksgiving, my focus is usually so set on the big meal that the meals leading up to it suffer. One year, I made a roast chicken the night before Thanksgiving. Really?? So if you’re looking for something delicious and easy just before the onslaught of turkey, stuffing and cranberry sauce, this is a quick and easy recipe that takes almost no time to prepare and offers a contrast to the traditional Thanksgiving meal.
1 tablespoon butter
2 cloves garlic, pressed through a garlic press
3/4 cup heavy cream
3/4 cup pancetta, cubed
1/3 cup pumpkin puree
1/3 cup shredded Parmesan cheese
1 1/2 teaspoons Herbes de Provence
Salt and pepper to taste
In a skillet place butter, garlic and pancetta.
Cook on low until butter is melted and pancetta is browning.
Add herbs de Provence and salt and sautee 5 more minutes.
Whisk in heavy cream, stirring continuously. Turn heat up to medium.
Whisk in pumpkin and stir until it starts to thicken.
Add cheese and stir until thick and creamy. Adjust seasonings as necessary.
Serve over pasta.
Notes from my experience:
I tried a quinoa pasta–interesting and I thought it would add an earthy flavor to the alfredo. Honestly, not bad for those who need to be gluten-free.
For a little “pop” in flavor, add some red pepper flakes.
This is a very rich sauce, so go light.
To really make this fun and fall-ish, I would serve on a tri-colored pasta or a spinach linguini just to make the colors pop a little more.