Delicious! Used almond milk and no problem with the outcome. This will definitely be made again.
I intended to make exactly as written; however at the last minute I discovered I was out of sage so I used sage flavored sausage instead of using another meat. I may put a touch less salt next time though it was fine as is just personal preference. I used only 1 cup chicken broth as I preferred a thicker sauce. We put it on whole grain pasta with lentils. Excellent for pre-Circleville Pumpkin Show fare.
Tasty and very easy to make. We like a thicker sauce so I only used 1/2 cup of broth. I didn't have fresh sage or thyme so I put in a tsp. of dried sage and a bit of dried thyme when I added the rest of the ingredients. The family loved it over gnocchi.
Great starting point! As written however i felt the flavor was lacking so I started tinkering until it was where I wanted it. A journey followed of adding and tasting. I added a couple of pinches of freshly grated nutmeg a dash of herbes de Provence some minced fresh rosemary a spritz of lemon juice about 1 tsp Dijon mustard and a generous grating of fresh Parmigiano Reggiano. The next time the flavor will intensify even more by using reduced chicken stock by half before adding. I'm thinking a splash of Marsala would bring out the best in all the other ingredients. Don't get me wrong. This recipe has good strong bones but needs a little "fleshing out" to coax out its maximum flavor Impact. The texture is lovely and velvety. It's rich without being too much so. The pumpkin flavor is subtle but is the perfect vehicle to underscore and complement the herbs.
I didn t care for this recipe as is. I thought it was too pumpkiny tasting and lacked flavor. Ultimately I found a pumpkin sauce recipe in budget bytes and I added the spices listed in that recipe to this recipe to add flavor. I ended up adding garlic powder nutmeg more salt black pepper and cayenne pepper. chilli powder was suggested but I didn t have any on have. The final dish was very liked by most but this recipe as is is lacking flavor in my opinion.
So delicious! Made mine vegan with coconut creamer and earth balance butter! I also added a pinch of brown sugar to sweeten the sauce.
This is a good way to use up some of your pumpkin. I made my own pumpkin purée and upped the cinnamon to 1 tsp. I also sautéed some small pieces of chicken with a hint of garlic. My husband was skeptical but the first bite changed his mind!!!
I used homemade pumpkin puree which was more liquid than canned. I only needed about 1/2 cup of broth. This is nice with egg noddles. Thank you for the recipe.
This turned out marvelous! I saved it over spinach and cheese ravioli - it was heaven! I substituted the fresh sage and thyme for a teaspoon of poultry seasoning as a shortcut. I added a little too much chicken stock in an attempt to finish off the container which made the sauce a bit thin. I did thicken it a bit but I discovered that the sauce also makes a great creamy soup. This is getting pinned to my favorite recipes board.
I didn t care for this recipe as is. I thought it was too pumpkiny tasting and lacked flavor. Ultimately I found a pumpkin sauce recipe in budget bytes and I added the spices listed in that recipe to this recipe to add flavor. I ended up adding garlic powder nutmeg more salt black pepper and cayenne pepper. chilli powder was suggested but I didn t have any on have. The final dish was very liked by most but this recipe as is is lacking flavor in my opinion.
