We asked the landlord to turn on our heat this past week, when the temperature dropped to the low 50s. Last night it was 43˚, and those thin tights and short skirt I was wearing just weren’t cutting it! I do love the Fall, though… like Spring, it’s gone in the blink of an eye if you don’t pay attention. So from now until Thanksgiving- before Saint Nick has totally inundated every Target and Wallgreens around- I am going to embrace the season. That means bundling up in a blanket and sitting on our front porch with a hut mug of tea, or curling up on the couch with slippers and a tumbler of bourbon on the rocks. Yes… you could say my definition of “cozy” revolves around food + drink!
We’ve all been lapping up pumpkin-flavored coffee since the hot days of September, but it and other seasonal squash also give me that warm and fuzzy feeling. When I saw Angela’s recipe for smoky butternut squash sauce, I knew I had to recreate it. However, because I already had a big ole can ‘o pumpkin purée, my cooking time was cut down to almost nothing. I also wanted to make a sauce that wasn’t quite so nut-heavy; I eat nut butter every morning, and will often eat trail mix throughout the day; sometimes I get stomach cramps when I eat too much.
The result of my experiment- which took under five minutes, including cleaning out the blender- was a creamy, cozy bowl of Fall. It also used only five ingredients, including water and salt!
PUMPKIN ALFREDO (no-cook, gluten free and vegan)
Makes 3 cups
Ingredients
- 1 11.5-oz package silken tofu
- 1 c. pumpkin purée
- 1 tsp liquid smoke
- 3/4 tsp salt
- 1/2 c. water
Combine all ingredients in a high-speed blender or food processor and mix until combined. Pour into glass jar. THAT’S IT.
Easiest recipe ever!
I was craving something hearty, so I tossed about 1.5 cups with 8 oz. cooked pasta. To bulk it up, I stirred in two handfuls of kale. It would also be delicious topped with:
- fried sage (I used oregano)
- garlicky sautéed greens
- beans, or your favorite protein
- sundried tomatoes
- sautéed onions, garlic + tomato (see below)
I haven’t tried freezing the leftover sauce, but it would be great to have on hand on a night when I don’t feel like cooking!
As a fun sip to remind me of summer, I’ve been drinking this blackberry cocktail: gin (this is our favorite), blackberry juice, seltzer, and a mint leaf, which I rub around the rim of the glass before throwing in. Delish!
Do you eat pasta often? What do you top it with?
