Pumpkin Alfredo

I adore sauces. From salads to pasta to chicken wings, sauces can do amazing things to an otherwise boring dish.

Unfortunately most sauces, especially pre-packaged ones, are made with an entire block of salt.

At least that’s how I feel the next morning when I’ve puffed up like a blowfish.

So I started learning how to make many of them at home, or at least watch the sodium content in the ones I buy. The base for most sauces is fat, so don’t mistake them for “health food” just because you’ve whipped them up at home. This Alfredo is no exception. It’s quite calorie-dense, so make sure you’re using that energy to fuel some rigorous exercise!


½ cup butter
1 cup heavy cream
2 cloves garlic (or 2 tsp minced garlic from a jar)
2 tsp fresh sage, chopped
1 cup pumpkin puree
¼ tsp onion powder
¼ cup grated Parmesan
dash nutmeg

Melt butter in a saucepan. Add cream, garlic, and sage, and simmer 3-5 minutes. Whisk in pumpkin puree and continue to simmer until thickened. Whisk in onion powder, Parmesan, and nutmeg. Try serving over chicken or spaghetti squash!

Pumpkin Alfredo 1.jpg



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