Easy Homemade Pumpkin Puree Recipe
Instructions. Place 2 tablespoons unsalted butter in a small microwave-safe bowl and microwave in 30-second increments until melted, about 1 minute. Place 1 (15-ounce) can crushed or diced tomatoes and their juices, 1 (15-ounce) can pumpkin purée, 1 tablespoon granulated sugar, 2 teaspoons apple cider or white wine vinegar, 1 teaspoon kosher.
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Cook until just fragrant, about 1 minute. Stir in the Heavy Cream - Lower the heat to low and pour in the heavy cream, while continuing to whisk. Bring to a simmer and whisk occasionally until it starts to thicken. Add Spices - Stir in the salt, pepper, nutmeg and grated Parmesan cheese.
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Add the garlic, oregano, tarragon, and cinnamon. While stirring, cook until fragrant, about 1 minute. Add the tomatoes and cook for 1 minute, while stirring. Add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat. Carefully transfer the mixture to your blender.
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Instructions. Start by heating olive oil over medium heat in a 3- or 4-quart saucepan. Add diced shallot and cook for approximately 2-3 minutes, stirring occasionally, until shallot becomes translucent. Add crushed tomatoes, pumpkin puree, parsley, oregano, nutmeg and kosher salt. Stir to combine.
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Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps.
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Set aside while you make the sauce. Cube the pumpkin: Cut the pumpkin in half, and remove any seeds and pulp. Cut the pumpkin into large pieces and remove the skin with a knife. Cut the large pieces into cubes. Cook the penne: Bring a pot of water to a boil, add salt, and drop the penne in. Cook until al dente.
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First, chop up the squash, peppers, and tomatoes and place them in a baking dish with the garlic. Drizzle with olive oil, sprinkle with a little salt and pepper and roast in the oven at 392 °F (200 °C) for about 30 minutes. Step 2: Cook the pasta and blend the sauce.
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Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes. Mix pumpkin and 1/2-cup chicken broth into cream mixture.
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Add the garlic, salt, oregano, chili powder, and nutmeg. Cook until fragrant, sitting occasionally, about 1 minute. Add the tomatoes and cook for 1 minute, stirring occasionally. Add the pumpkin purée and stir to combine. Simmer for 5 minutes, then remove it from the heat. Transfer the mixture to a blender or food processor.
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Heat the oil in a medium skillet over medium heat. Once hot, add in the onion, garlic, and sage and sautee for 5 minutes. Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper. Blend until creamy and smooth.
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Cook over medium heat and once the mixture begins to bubble, turn down to medium-low heat and whisk constantly until the coconut sugar dissolves, about 5 minutes. Stir in more coconut milk or water if the mixture is thicker than you'd like. Keep in mind it will thicken slightly after it's cooled. Stir in vanilla.
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Add the Milk - Add the milk and let the sauce thicken, before adding the rest of the ingredients. This step can't be rushed or else you'll have a runny sauce. Add the Rest of the Ingredients - Whisk in the pumpkin, cream cheese and spices. Add the Noodles - Gently toss the noodles with the creamy sauce! Taste and adjust any spices.
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Meanwhile, combine the pumpkin purée, cottage cheese, salt, garlic power, pepper, nutmeg, sage, paprika, and cayenne in a blender. Blend until smooth. You can also use a food processor. Set aside. Heat the butter in a large skillet over medium heat. Add the garlic and stir for 30 seconds, until fragrant.
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Add the sage, oregano, cayenne pepper, cinnamon and salt and stir, cooking for 1 minute. Pour in the tomato sauce and pumpkin puree and stir everything together. Let the sauce simmer for 10 minutes, stirring often. Lastly, stir in the coconut cream or other creamer. Taste; add more salt if needed.
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Stir in diced red bell pepper and cook for an extra 2-3 minutes, until roasted and fragrant. Stir in tomato paste, pumpkin puree, marinara sauce, garlic, oregano, cinnamon, nutmeg, ginger, salt, and pepper. Bring to a simmer and cook. covered for 5-6 minutes, stirring once in a while, until sauce is fragrant and thick.
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Instructions. In a large pan add the olive oil, butter and garlic, cook on low-medium heat 1 minute, add the pumpkin purée, salt, Parmesan cheese and cream, whisk to combine and heat thoroughly approximately 3-5 minutes, if too thick add a little pasta water, then gently add the cooked pasta and stir to combine.
