Holiday Recipe: Creamy Pumpkin Sauce

When I went vegetarian at the age of 15, lasagna became the new family tradition for the holidays. This is what my dad and I came up with as far as something that would be special for me; something that we weren't having just any night of the week. I was stoked because this meant that while everyone was gorging themselves on turkey for days on end, I had pretty much the entire lasagna to myself. Remember when I said I didn't eat very healthy when I was younger? I wasn't kidding!

Of course these days, even the previously over indulgent lasagna takes on a healthier twist when I make it. In my opinion, the key to a good lasagna is the right fillings, and more importantly, a killer sauce.  I load my lasagna up with fresh vegetables and a simple cashew ricotta, then smother it in a yummy homemade sauce. See my previous post for zucchini and greens lasagna.

This creamy pumpkin sauce replaces marinara to provide the perfect fall and holiday touch to upgrade a classic lasagna.

It's also great for smothering over a basic pasta, wonderful over another form of squash, and probably even tastes great in place of gravy over mashed potatoes or biscuits (this hasn't been proven yet, so if you try it, let me know!)

Creamy Pumpkin Sauce 
Ingredients
1 medium shallot, minced
2 cloves garlic, minced
1 Tablespoon olive oil
1 - 15 oz can pumpkin puree, or 2 cups puree from fresh pumpkin
1/4 Cup dry white wine
3/4 to 1 Cup water, or vegetable broth
1/2 Cup rice milk, or other non-dairy milk
1 teaspoon nutritional yeast, optional
2 Tablespoon fresh cilantro, minced (optional)
salt and pepper to taste

Directions 
Heat olive oil in a medium sauce pan and add shallots. Saute for 3 -5 minutes, until softened and translucent. Add garlic and saute another minute, until fragrant.

Add pumpkin puree and cook until heated through and starting to brown slightly on the bottom, being careful not to burn.  Whisk in wine to deglaze bottom of the pan and simmer over low heat for about 2 minutes.

Add 1/2 cup of water, whisking while it is being poured in, until smooth. Add rice milk in the same manner. Continue to add water until desired consistency is reached (for a thicker sauce, 1/2 cup may be enough, for a thinner sauce, add more water.)

Whisk in the nutritional yeast, if using. Simmer over medium low heat for about 10 minutes, stirring occasionally, until heated through, it may thicken ever so slightly.

Remove from heat, stir in cilantro and season with salt and pepper.

Makes about 2 1/2 cups of sauce.