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AIP Pumpkin, Sage & Bacon Cream Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 4
Ingredients
  • 1 tbsp coconut oil
  • 1/2 cup coconut cream
  • 1 cup pumpkin puree
  • 3/4 cup chicken bone broth
  • about 16 sage leaves, sliced into thin strips
  • 2 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 2-3 slices bacon, diced
  • juice of 1/2 large lemon
  • 1/2 tsp mace
  • 1/2 tsp cinnamon
  • salt to taste
Instructions
  1. On medium heat, "fry" sage in the coconut oil and then remove from pan and set aside (be careful with this step because sage can burn quickly and turn bitter. Just leave it in the oil for about 3 minutes and give it a stir every minute and when it starts getting crispy, set aside)
  2. Once sage is removed from oil, use remaining oil to sauté garlic and onion
  3. Meanwhile, cook the bacon until it is pretty crispy (will help it hold up when added to the cream sauce). When cooked, chop into pieces and add to garlic/onion mixture.
  4. In a separate sauce pan, combine cream, bone broth, pumpkin puree, lemon, mace, cinnamon and salt. Bring to a simmer and then add back in sage. Let that simmer together for about 5 minutes.
  5. Add sauce to garlic/onion mixture and stir well. Cook together for an additional 5 minutes, then serve.
Recipe Notes

This sauce could be served over anything really, but I served over spaghetti squash and it tasted great. To cook spaghetti squash, cut in half, scoop out seeds and bake at 350F (skin-side UP) for about 45 mins-1 hr. Then scrape out the insides with a fork and violia! Paleo "pasta".