- 2 cups cooked pumpkin
- 1 cup stock (chicken or vegetable)
- 3 tablespoons fresh sage, minced
- 2 tsp garlic, minced
- 1/2 onion, minced
- 2 tablespoon parsley, minced
- 1/2 cup toasted almonds, chopped (toast in a dry frying pan on medium-low, stirring frequently, or in a 300 degree oven for 15 minutes)
- Salt & pepper to taste
In a saucepan, combine garlic and onion and sauté for 10 minutes until lightly cooked. Add the the pumpkin, stock and sage. Cook over medium heat for about 20 minutes. Season with salt and pepper to taste. If the sauce is too thick, add a little
water. Set aside.
Pour over greens, rice and beans or roasted vegetables. Serve sprinkled with the toasted walnuts and minced parsley if desired.
Photo courtesy Fuzzy Gerdes