I'm not sure if there is still a canned pumpkin shortage. If so, read no further. I still have loads of pumpkin from pre-shortage days. Yesterday I bought a bit of breakfast sausage and remembered the above recipe, which I've always wanted to try.
I first saw this in a Rachael Ray cookbook, which I'd checked out from the library. Easy enough to do a google search. I didn't follow the recipe, really.
First, I used about 1/4 of the required sausage (my usual sausage practice). Then I added some chopped onion and leek. After a bit, I added a can of pumpkin, some chicken broth, and some whole milk (no half and half in my fridge). I cooked for a bit and added some red pepper flakes.
Served on pasta with grated parmesan. Surprisingly delicious. And pumpkin is a superfood, so lots of vitamin A.
Try this if you see some marked-down post-Thanksgiving pumpkin languishing in your grocery.
No comments:
Post a Comment