When I make spaghetti sauce I almost always start with onions, peppers, and carrots. I saute these with whatever else I feel like adding. Typically, I will small dice zucchini and/or yellow squash. This particular evening, I had no usual squash, but I did have some leftover pumpkin puree (thanks to my yummy Pumpkin Pancakes.) It seemed to me a normal substitution.
After cooking the onions, peppers, and carrots, I added my tomato sauce (I often use jarred spaghetti sauce in the interest of time.) If I was cooking my sauce from scratch, I would cook it nearly to completion before adding pumpkin. As it was, I added the puree shortly after the spaghetti sauce. I stirred it in and heated everything through.
The pumpkin was a nice background note to the sauce. It was not overwhelming but added a bit of richness to the sauce. We are used to a bit of squash flavor anyway. The sauce was certainly thicker because of the pumpkin puree. If this bothers you, you could add additional plain tomato sauce.
Try it. It is a great way to add more flavor and more vegetables to your meal.
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