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Born a Texan, but traveled the US extensively.  Now staying on the East coast.

Sunday, November 18, 2012

Sunday morning and i am good

I have been fortunate,as of late in many ways.
So as i looking at all of the small things,
i find one that is a bit fun,
unlike many years where the pumpkins of Halloween froze and the decayed into a disgusting mas,
they have maintained a very health composure.
Today i am stewing meat in a pumpkin, but while doing this, i ran into a recipe from last year using pumpkin as a pasta sauce.  It was awesome, but i am sticking to the stewed meat today.

here is the old recipe:


PUMPKIN PASTA SAUCE

2-cups Pumpkin or winter squash
¼-cup half and half
3-cups water
¼ teaspoon nutmeg
1-teaspoon ground rosemary
½-teaspoon allspice
1-teaspoon salt
1-tablespoon brown sugar
1-cup Parmesan cheese
1-cup shredded mozzarella cheese

Boil cut up pumpkin with 2 cups water and salt until soft
Strain, coarsely and pour remaining water (boiling) through the mash
And allspice, nutmeg, Rosemary and sugar to the mixture and bring to a boil
Reduce heat so the mixture just simmers and continue until volume is reduce by half
Turn off heat and add cheeses and mix
Serve over your favorite pasta immediately.
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