Amazing Pumpkin Sauce
1 Hokkaido pumpkin, about 500 g/ 1 pound
1 medium onion
2 garlic cloves
a small bunch of parsley
1 tablespoon olive oil
1 tablespoon butter
a pinch of saffron threads
230 ml/ 1 cup vegetable or chicken stock
150 ml/ 2/3 cup condensed milk 4% fat (of course unsweetened) or full-fat milk
3 tablespoons freshly squeezed orange juice
2 tablespoons freshly grated Parmesan
salt and freshly ground black pepper
gnocchi or pasta to serve
more Parmesan to serve
Wash the Hokkaido pumpkin, you don't have to peel it. Remove the seeds and cut the flesh into small cubes. Finely chop the onion and the garlic cloves. Chop the parsley as well.
Heat the butter and the olive oil in a large pan. When the fat is hot, add the saffron threads and leave for a few seconds. Add the onion, garlic and pumpkin, stir well and cook until the onions are translucent and the pumpkin glazed. Add half of the parsley and stir.
Slowly pour in the stock and the condensed milk and cook on high heat and uncovered until the sauce thickens. Blend the sauce.
Add the orange juice and salt and pepper to taste. If the sauce is too thick, add a few extra tablespoons of orange juice, milk or stock to taste. Stir in the rest of the parsley and the grated Parmesan.
Serve with gnocchi or pasta and more grated Parmesan on top.