I had some leftover pumpkin and didn't want to make another bread or cake, so I came up with this easy sauce. Smooth and silky, it tasted great with whole wheat fettucini.
1 lb / 500 g pumpkin (I used Butternut Squash), diced
1/3 cup / 80 ml heavy cream
1/4 cup/ 125 ml chicken broth
2 oz / 50 g freshly grated parmesan
Pinch of salt
Pinch of sage
1/4 teaspoon dried chili or to taste
1/2 cup toasted walnuts to serve
1 lb / 500 g whole wheat fettucini
Cook the fettucini according to the package instruction.
Cook the pumpkin in a little water until soft. Let it cool a little, than puree in a blender. Put back in the pot.
Add the rest of the ingredients and heat slowly. Stir until the parmesan has melted.
Serve the pasta with the sauce and scatter the walnuts and some parmesan over the dish.