Pumpkin Parmesan Sauce with Farro {+ Homemade Pumpkin Puree}

by Chrissy

Pumpkin Parmesan and Fried Rosemary Sauce over Farro_LYK6

If you have never made homemade pumpkin purée and maybe just figured it came out of a can, don’t worry, I used to think that too.

Pumpkin Parmesan and Fried Rosemary Sauce over Farro_LYK5

But now that I’ve crossed over to the other side, I can assure that you are missing out on the good stuff.

Pumpkin Parmesan and Fried Rosemary Sauce over Farro_LYK3

Try it this season. Try it now. With Pumpkin Pie’s biggest day coming up, you will be doing yourself, your family, friends, and the glorious pumpkin a great service, if you make and use homemade purée in your baked goods!

Pumpkin Parmesan and Fried Rosemary Sauce over Farro_LYK7

But if baked pumpkin treats aren’t your thang, no problem. Homemade pumpkin purée can be enjoyed in a variety if savory ways, as well.

Here are a few:

Savory Parmesan Crusted Pumpkin Biscuits w/ Spicy Coffee Butter

Pumpkin Turkey Chili {with kale & corn}

Pumpkin Sage Hummus

Pumpkin, Sausage, & Sage Lasagna

Maple Pumpkin Spice Bagels

Pumpkin Parmesan and Fried Rosemary Sauce over Farro_LYK4

With Thanksgiving coming up, I’d like to add another savory pumpkin dish to your repertoire and hopefully to your Thanksgiving side dish list. This Pumpkin Parmesan Sauce with Fried Rosemary served over Farro is a delicious way to enjoy your homemade pumpkin purée.

Here’s the how you can make Homemade Pumpkin Purée:

Roast a whole pumpkin at 350°F. A 4 lb sugar pie pumpkin took a little over an hour. It should be pierce easily, when done.

Homemade Pumpkin Puree_LYK6

Slice it open, being careful of the steam trapped inside.

Homemade Pumpkin Puree_LYK5

Scoop out seeds and reserve. It would be a shame to throw them out!

Homemade Pumpkin Puree_LYK3

Make sure you get out those stringy things as well. Then remove pumpkin peel, which should be easily done with hands, but use a small knife if having trouble.

Homemade Pumpkin Puree_LYK4

Chop up the pumpkin into smaller pieces and place in food processor or high powered blender.

Homemade Pumpkin Puree_LYK2

Blend, pulse, and blend more until totally smooth and all chunks have been broken down.

Homemade Pumpkin Puree_LYK1

Now your homemade pumpkin puree is ready to be used in your favorite recipe!

Like this one:

Pumpkin Parmesan and Fried Rosemary Sauce over Farro_LYK2

 

Pumpkin Parmesan Sauce with Fried Rosemary w/ Farro

Print Recipe!

Serves 4-5, as a side

Ingredients:

2 cups cooked farro, prepared according to package

1 Tbsp Coconut oil, or olive oil

1 ½ Tbsp fresh rosemary, stem removed

1 cup pure pumpkin puree, homemade preferred but canned will do

1 garlic clove, minced

½ shallot, minced

1 Tbsp half and half

¼ cup grated Parmesan

1 1/2 Tbsp apple cider vinegar

1 cup chicken broth (or vegetable broth)

Pinch of sea salt and pepper

1/4 tsp red-pepper flakes, plus more for garnish (optional)

*NOTE: I used the immersion blender at the end to incorporate half and half and parmesan; it also helps distribute garlic and shallot flavor.

Directions:

In medium sauce pan, heat coconut oil over medium. Add rosemary leaves and fry, stirring, until starting to brown, about 1 to 2 minutes. Transfer rosemary to a paper towel, leaving oil in pot.

Carefully (because oil is hot and will spatter) add pumpkin puree, garlic, shallot, half-and-half, Parmesan, vinegar, red-pepper flakes, pinch of salt and pepper, and 1 cup chicken broth. Stir sauce until heated through, about 3 to 4 minutes. Using an immersion blender (or transferring sauce to blender), pulse a couple times to blend flavors; this is optional, but you may want to if the cream, parmesan and vinegar aren’t combining well.

If serving all right away add cooked farro to sauce and toss to coat, or add sauce to farro per serving. If sauce is too thick, add some more chicken broth. Serve dish sprinkled with fried rosemary and, if desired, more red-pepper flakes and parmesan cheese.

 

 

Homemade Pumpkin Puree

Print Recipe!

4 lb pumpkin yields about 4 cups fresh pumpkin puree.

Directions:

Heat oven to 350°F. Rinse and place a 4 lb sugar pie pumpkin in rimmed baking sheet or glass baking dish. Prick it with tip of knife a couple of times. Roast for about 1 hour to 1 1/2 hours, depending on your oven and the size of the pumpkin. When it is easily pierced with knife, pumpkin is done. Let cool slightly before cutting into pumpkin.

Scoop out seeds (be sure to reserve for roasting!) and remove stringy pulp. Remove the skin from the pumpkin, which should peel back easily, or use knife to help. Cut up skinned pumpkin into smaller chunks and place in bowl of food processor or blender. Puree until completely smooth. This could take several minutes depending on how much pumpkin is being processed and how tender it is. Scrape down sides and pulse as necessary.

Use in your favorite pumpkin recipes or save in fridge for up to a 1 1/2 weeks or several months in freezer, in an airtight container.

From the Little Yellow Kitchen,

Chrissy

 

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