Pumpkin Sage Gravy

1. 1

   In a large pan over medium heat add the bacon.

2. 2

   Cook for 5 minutes until the bacon is beginning to crisp.

3. 3

   Add the onions, garlic, 3 torn sage leaves, and the pumpkin.

4. 4

   Saute until the onions caramelize, about 5 minutes.

5. 5

   Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes.

6. 6

   Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl.

7. 7

   Press the solids with a spoon to extract all the liquid and pulp possible.

8. 8

   Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes.

9. 9

   Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves.

10. 10

    Stir in the butter and once combined pour the gravy into a serving bowl or pitcher.

No additional tips available.