What To Do With It Edition : Pumpkin

Portobello, Pulled Pork, Chipotle Pumpkin Sauce, Ranch Slaw

Man is this a delicious combo! If you've been following me for a while, you know I love to rotate portobello mushrooms as a dinner quite often. They are such a great vessel for things, and hearty enough to create a full meal. For this weeks challenge - pumpkin - I really was feelin’ fall and wanted to try and create a beautiful sauce to compliment pork. Pulled pork that is. Recipe for sauce is below - but you can catch the full how to’s on my ‘mushroom’s’ story here!

Chipotle Pumpkin Sauce:

What You’ll Need:

-1 small yellow onion - quartered

-6 garlic cloves

-1/4 cup almonds

-olive oil

-kosher salt - sprinkling

-1 14 oz can diced tomatoes

-4 chipotle peppers in adobo sauce

-1 1/2 cups puréed pumpkin

-1/2 cup (divided) heavy cream

-2 tablespoons brown sugar

-1/2 tablespoon kosher salt

-1/2 tablespoon smoked paprika

-3/4 cup water (divided)

Method:

Preheat oven to 375.

Lay onion, garlic cloves, and almonds on foil lined baking sheet -sprinkle with olive oil and a pinch of kosher salt. Roast until slightly caramelized - maybe 15-20 minutes. Watch, and stir a few times so nothing burns! Remove from oven when done, and allow to cool slightly.

Add roasted items to food processor along with tomatoes, chipotles, pumpkin, 1/4 cup of the cream, brown sugar, salt, paprika, and 1/4 cup water. Pulse and puree until smooth and even.

Transfer mixture to small sauce pot with a lid. Bring to simmer, add in last 1/4 cup of cream, and 1/2 cup of water. Let sauce simmer, mixing every so often, for about 15-20 minutes. *If you want a thinner consistency, add more water or cream!

Serve hot!

*Keeps for about two weeks