Pumpkin Sage Cream Sauce

1. 1

   Preheat oven to 375 degrees .

2. 2

   Rinse pumpkin under cool or lukewarm water to clean.

3. 3

   No soap.

4. 4

   Cut pumpkin in half with a large knife.

5. 5

   Spoon out seeds and pulp.

6. 6

   Reserve the seeds for later if you want to roast them.

7. 7

   Make sure all the stringy pulp is scraped out really good.

8. 8

   You can use a big metal spoon or an ice cream scoops works well too.

9. 9

   Place pumpkin halves skin side up in a 13 x 9 baking dish and add water to pan.

10. 10

    Cover with foil and bake for 60 minutes or until fork tender.

11. 11

    Depending on the size of your pumpkin, you may have to cook it longer or take it out sooner.

12. 12

    Remove from oven and let cool.

13. 13

    Once cooled, remove pulp from one half of the pumkin and mash.

14. 14

    One half made enough pulp for this recipe so you will have one extra half left for another recipe.

15. 15

    In a medium saucepan mix pumpkin puree, parmesan cheese, heavy cream, chopped sage leaves and spices over medium heat.

16. 16

    Reduce heat to a simmer while whisking ingredients until well combined and stirring occasionally until thickened about 10-15 minutes.

17. 17

    Remove from heat and add butter.

18. 18

    Serve over your favorite cooked pasta.

* Per serving · 4 servings · Values may vary.