Pumpkin Alfredo Sauce

FOOD AS MEDICINE

This creamy, dreamy sauce uses pumpkin puree as its base combined with bone broth and parmesan. It is super versatile (served here over spaghetti squash) and can be drizzled over zoodles or roasted vegetables and protein of choice. We made a big batch and served as pictured alongside chicken thighs, then used the leftovers over roasted cauliflower with pork chops a few days later. This is a great way to incorporate bone broth for skeptics or those who don’t desire to drink “hot meat juice” while still reaping the gut supporting benefits.

INGREDIENTS

1 Tbsp grassfed butter or ghee

1/2 yellow onion, diced

2 cloves garlic, minced

1 tsp sea salt

1 Tbsp coconut flour

1 cup pumpkin puree

1 cup parmesan, shredded

1/2 tsp nutmeg

pinch red pepper flakes, to taste

1 cup bone broth, divided, warmed

1 bunch sage

1 Tbsp avocado oil, for frying sage

DIRECTIONS

Heat the butter or ghee in a saucepan over medium heat. Add the onion and a generous pinch sea salt. Cook, stirring occasionally, about 5 minutes until translucent. Add the garlic and stir to distribute. Cook 1 minute, then add the coconut flour and mix. This serves to thicken the sauce. Allow to brown slightly, about 1-2 minutes, then add the pumpkin puree and stir. Add about 1/2 cup of the bone broth at this time to keep from sticking. Heat, stirring occasionally, about 5 minutes. Once the pumpkin mixture is hot, add in the parmesan, nutmeg and a pinch of red pepper flakes. Allow the cheese to melt, then pour the entire mixture into the blender. Add the remaining bone broth to thin to desired consistency. In a cast iron, heat the avocado oil over medium high heat. Once hot, add sage leaves and fry, about 2 minutes per side, until crispy. Drain on paper towels and use as a garnish. Serve with spaghetti squash, zoodles or veg and protein of your choice!