Pumpkin Sage “Alfredo” Sauce

Pumpkin Sage “Alfredo” Sauce and Kale Pesto

Updated Nov 29, 2017 @ 4:35 pm

Pumpkin Sage “Alfredo” Sauce

  • Serves: 4
  • PRINT Print This Recipe


  • 4 c pumpkin or Butternut Squash, peeled and medium diced
  • 1 ½ tsp cinnamon
  • 4 tsp olive oil
  • ½ c onions, small diced
  • 3 tsp garlic
  • 1/8 tsp red chili flakes
  • 2 T white wine or lemon juice
  • 2 c vegetable stock
  • 1 ½ tsp fresh sage, chopped
  • ¼ sea salt
  • 1/8 tsp black pepper


  1. Toss pumpkin & cinnamon in 2 tsp of olive oil. Roast at 350 degrees for 20 minutes or until tender
  2. Sweat onions & 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.
  3. Deglaze with white wine and add stock and sage. Simmer for 5 minutes.
  4. Puree using stick blender or food processor. Reheat and season with salt and pepper.
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