Pumpkin Enchilada Sauce

I have a friend with three boys who is a wonderful cook.  When she told me that she had an enchilada sauce recipe that was made with pumpkin, I knew that I had to have it.  Anyone with a recipe that successfully gets pumpkin down the gullets of boys automatically has my undying respect and rock star homegirl status.

My oldest can spot a pumpkin cover up a mile away so I had to add a few ingredients to throw him off the trail.  I think I have it.

 Pumpkin Enchilada Sauce

• 2 cups pumpkin puree
• 2 roasted red peppers, I roasted mine last week
• 4 cloves garlic, I roasted mine with the pumpkin
• 1 jalapeno chili, I roasted mine the day before and removed the seeds.  This could be omitted or reduced to limit the spiciness of this dish.
• 1 t. chili powder
• 2 ½ c. water
• 2 t. salt
• 1 t. sugar
• 1 t. cumin
• ¼ t. pepper
• 1/8 t. cinnamon

1. In a food processor, puree the garlic, peppers, and garlic.
2. Add the pumpkin puree and pulse to incorporate.
3. Transfer to a saucepan and cook over medium heat for 30 minutes.
4. Use in place of canned enchilada sauce, much tastier and MUCH healthier.

My son, ever dubious, asked, “Is there pumpkin in this?”

With a completely straight face, I answered, “No.”

I had used squash (“Sunshine”) instead.  Any bright orange squash or pumpkin would do, “Butternut” perhaps.  A Cinderella pumpkin (“Rouge Vif D’Etampes”) would be even better.  Its flesh is more red in color, but I'd have to answer yes to the pumpkin hater.

Everyone said it was much better than the canned stuff at the store.  My evil plan worked!

Thank you, Gretchen!