Hokkaido Pumpkin Pasta Sauce
The best creamy pumpkin pasta sauce with Hokkaido pumpkin and Parmesan! Follow this easy recipe for any type of tasty pumpkin.
Servings: 4 people
Calories: 134kcal
Equipment
- Large saucepan or Dutch oven
- Immersion blender or food processor
Ingredients
- 1 lb Hokkaido pumpkin or butternut squash, Note 1
- 1 medium onion
- 2 garlic cloves
- a small bunch of parsley
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ teaspoon turmeric
- 1 cup vegetable stock Note 2
- ⅔ cup evaporated milk + 2-3 tablespoons more to thin the sauce, Notes 3, 4
- 3 tablespoons orange juice freshly squeezed
- 2 tablespoons Parmesan freshly grated, Note 5
- fine sea salt and black pepper
- gnocchi or pasta to serve
- more Parmesan to serve
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 + ⅔ cup evaporated milk +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.
- Dairy: You can use evaporated milk (4% or 7.5 % fat content) to make the sauce lighter.
- 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.
- Vegetarian sauce: Use vegetarian hard cheese (Parmesan is not vegetarian as it is made with animal rennet).
Nutrition
Serving: 1/4 of the dish | Calories: 134kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 406mg | Fiber: 2g | Sugar: 5g