Hokkaido Pumpkin Pasta Sauce
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
134 kcal
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Course
Main Course
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Cuisine
American
Hokkaido Pumpkin Pasta Sauce
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The best creamy pumpkin pasta sauce with Hokkaido pumpkin and Parmesan! Follow this easy recipe for any type of tasty pumpkin.
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Ingredients
- 1 lb Hokkaido pumpkin or butternut squash, 450 g, Note 1
- 1 onion medium
- 2 garlic cloves
- parsley small bunch
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ teaspoon Turmeric
- 1 cup vegetable stock 230 ml, Note 2
- ⅔ cup evaporated milk 4% or 7.5 % fat content + 2-3 tablespoons more to thin the sauce, 150 ml, Note 3
- 3 tablespoons orange juice freshly squeezed
- 2 tablespoons parmesan freshly grated
- sea salt fine
- black pepper fine
- gnocchi to serve, or pasta
- Parmesan Cheese to serve, more
Instructions
- Prepare Hokkaido: Wash and dry it; you don't have to peel it. If using butternut squash, you will have to peel it. Remove the seeds and cut the flesh into small cubes. 1 lb Hokkaido pumpkin
- Chop onion, garlic cloves, and parsley.1 medium onion + 2 garlic cloves + a small bunch of parsley
- Saute: Heat the butter and the olive oil. Add onion, garlic, and pumpkin cubes, stir well, and cook until the onions are translucent and the pumpkin glossy. 1 tablespoon olive oil + 1 tablespoon butter
- Add turmeric and stir well for about 30 seconds. Add half of the parsley and stir.¼ teaspoon turmeric +½ of the parsley
- Simmer: Slowly pour in the broth and the condensed milk. Cook on high heat, uncovered, until the sauce thickens. Blend the sauce. Add the orange juice and salt and pepper to taste.1 cup vegetable stock /230 ml + ⅔ cup evaporated milk / 150 ml +3 tablespoons orange juice + fine sea salt and black pepper
- Adjust consistency: If the sauce is too thick, add 2-3 tablespoons of evaporated milk. Stir in the rest of the parsley and Parmesan.½ of the parsley + 2 tablespoons Parmesan
- Serve with pasta or gnocchi and more grated Parmesan on top.
Notes
- Pumpkin: Choose a variety known for its rich flavor and creamy texture, like Hokkaido, butternut squash, or sugar pie pumpkins. You don’t have to peel Hokkaido but peel any other sort.
- Vegetable broth made using stock cubes is perfectly fine. Evaporated milk makes the sauce lighter. However, you can replace it with a single or heavy cream.
- Vegetarian sauce: Use vegetarian hard cheese (Parmesan is not vegetarian as it is made with animal rennet).
- Vegan sauce: Replace the milk with canned coconut milk or other plant-based milk (soy, oat, or almond milk, for instance). Replace the cheese with nutritional yeast to taste.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
134kcal
(7%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
13mg
(4%)
Sodium
406mg
(17%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 134kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 13mg | 4% |
| Sodium | 406mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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