Welcome to (savory) Pumpkin Season! We bought our first pumpkin the other day (a white pumpkin), and we got to work! We still had some leftover Turkey Breast from our Post-Thanksgiving Turkey Sale Bonanza, so we decided to turn our pumpkin into a sauce to sit atop Dutch Oven Turkey Breast. Thinking that BBQ sauce would pair well with the turkey, we decided to go all in and make a BBQ sauce from scratch using our pumpkin as a main ingredient.
While we used our sauce for Turkey, we think it would go very well with Pork Ribs or Pulled Chicken…and of course any of your favourite fall based BBQ side dishes. A few of ours are Delicata Squash Fries, Mashed Celery Root, and Succotash.
Time: 2 Hours + Any extra time if you’re slow cooking your meat
- Meat of your Choice
- For your BBQ Sauce:
- 1 Pint of Canned Diced Tomatoes
- 1/4 of a Medium Fresh Pumpkin
- Red Wine Vinegar
- Pumpkin Pie Spice
- Fresh Ginger
- Chipotle Chili Powder
- Brown Sugar
- A little water
- Break Down your Whole Pumpkin. Then, cut about a quarter of it into cubes, and cover with water to boil in a large pot.
- When your pumpkin is soft enough to easily pierce with a fork, drain the water, and add your pumpkin back into your pot.
- Pour your tomatoes in, and add in some red wine vinegar (other vinegars will work too if you prefer a slightly different flavour profile) along with all of your seasonings and some water.
- Cover your pot, simmer for an hour, and then use a potato masher to mash everything together.
- Simmer for another 20 minutes or so, and then use an immersion blender to puree your sauce. If you don’t have an immersion blender, a regular blender or food processor will work too…just makes a little more cleanup.
- Taste, and add any more spices you need. Keep on a low simmer until your meat is ready!
- Plate, devour, and enjoy!