Pumpkin Pesto Sauce

• (15 ounce) can pumpkin↗1 can
• pesto sauce↗2 -3 tablespoons
• grated parmesan cheese1⁄2 cup
• orange juice↗1⁄2 cup
• chicken broth↗1⁄2 cup
• dried basil↗1 teaspoon
• Chardonnay wine↗3 tablespoons
• crushed garlic1⁄2 teaspoon
• butter↗1 tablespoon
• pinch dried red pepper flakes↗1 pinch
• salt and pepper

Step-by-step instructions

1. 1

   Scoop pumpkin into a medium sized pot, add orange juice and butter, and simmer over medium heat.

2. 2

   Stir in the pesto sauce (you can add less, if it is especially strong), the chardonnay, basil, and garlic.

3. 3

   Simmer for 5 minutes, stirring often.

4. 4

   Stir in the red pepper flakes and chicken broth (you can also add more orange juice and chicken broth, a tablespoon at a time, if the sauce is too thick).

5. 5

   Season with salt and pepper, turn the heat to low, and cook about 3 minutes.

6. 6

   Turn the heat off, and stir in the Parmesan cheese. Stir in ground pepper to taste.

7. 7

   Let sit for 5 minutes for the flavors to blend, and then serve.

8. 8

   This is delicious with Walnut-Gorgonzolla tortellini and steamed edamame, topped with crushed Melba toast.

9. 9

   This is my first posted recipe--be gentle with me!