Pumpkin Sage 'Alfredo' Sauce With Kale Pesto
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 cup pumpkin or butternut squash, peeled and medium diced
  • 1 1/2 teaspoon cinnamon
  • 4 tablespoon olive oil
  • 1/2 cup onions, small diced
  • 3 teaspoon garlic
  • 1/8 teaspoon red chili flakes
  • 2 tablespoon white wine or lemon juice
  • 2 cup vegetable stock
  • 1 1/2 teaspoon fresh sage, chopped
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 3 cup chopped lacinata or curly kale
  • 2 tablespoon chopped garlic
  • 1/4 cup walnuts, toasted
  • zest of 1 lemon & 1 tablespoon of its juice
  • pinch red pepper flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 tablespoon extra virgin olive oil
  • 1 tablespoon water
Directions
  1. Toss pumpkin & cinnamon in 2 tsp of olive oil. Roast at 350°F for 20 minutes or until tender.Sweat onions and chili flakes in remaining olive oil using a small sauce pan. Once onions are translucent add garlic and cook for 10 seconds. Add squash and cook for 5 minutes on a low flame.Deglaze with white wine and add stock and sage. Simmer for 5 minutes.Puree using stick blender or food processor. Reheat and season with salt and pepper.
  2. Yields 2 cups.
  3. Place kale in a medium sauce pan. Add enough water to cover the bottom of the pan. Place a lid on the pan and bring to a boil cook kale for 3 minutes while stirring. Remove kale and run under cold water until cooled. Drain through a fine mesh strainer and press out any excess liquid.Place walnuts in a small sauté pan and toast for 3 -5 minutes over low to medium heat until lightly browned and aromatic.Place all ingredients into a small food processor or blender. Mix until almost a puree but still chunky stopping and scraping down sides periodically.