Now we’re transitioning into holiday/winter baking I want to use up all the leftover pumpkin I have. This wasn’t too pumpkin-y but it gave it a pretty color and a little extra (and it’s helping to clean out the fridge).
INGREDIENTS
-1/2 an onion
-3 cloves of garlic
-olive oil
-paprika
-s&p
-5 oz shredded brussel sporouts
-Your fave kind of pasta
-3 tbs butter
-3 tbs flour
-nutmeg
-chicken stock
-cream
-1 cup shredded cheese*
-panko
DIRECTIONS
-Sweat down the onions and garlic in olive oil, when translucent add shaved brussels, paprika, salt and pepper
-Cover and let cook until soft but not mushy
-Make a roux and add pumpkin puree. If too thick thin it out with chicken stock. Add a small dash of nutmeg, s&p, and smoked paprika.
-Cook then add cheese a little at a time
-When combined stir in your favorite cooked pasta then the brussel sporouts
-Add to a baking dish and cover with panko and parmesan then broil until crispy
*I used 1/2 cup mozzarella and 1/2 cup cheddar but use whatever you want thats just what I had
NOTES:
-I got impatient so I didn’t broil mine and it was still fire. -Adding bacon or pancetta to the brussel sprouts would be a great addition
chef grc 