Pumpkin Sauce

This week, on Halloween, two little girls gave us their small pumpkins. A local farmer gave us a big box of broccoli and cauliflower and about 50 dozen pullet eggs. I looked around to see what I had around the kitchen and I made our vegetable side dish for last night. I washed and scrubbed the two small (~ 10″ pumpkins), cut them in half and removed the seeds. I cut them up and put the chunks into the large turkey roasting pan, and threw a generous amount of nutmeg on it. I put a little bit of water in the bottom of the pan and covered it and put it in the oven to roast a t 350°. Then I peeled a yucca root and cut it up into pieces and peeled a 3″ piece of ginger root and added that in to roast.

While that was roasting, we cut up three large heads of broccoli and about half that much cauliflower. Once the yucca root was fork tender, I took it all out of the oven and put the first portion of the mix into the food processor to puree along with some of the pieces of the half of the large celery root I had cut up. I transferred the rest into the lid of the roaster, dumped the broccoli and cauliflower into the bottom of the roaster and poured the pumpkin sauce over it. The next batches of purees included more pieces of the celeriac as well as a couple of sprigs of fresh sage and a handful of fresh parsley, Each time I poured the sauce over the vegetables in the roasting pan.

I then added about a cup and a half of water, covered it, and put it in the oven at 200° for a couple of hours, until it was time to load up to go to the city.

At first they didn’t know what to make of it. After a few people tried it and passed the word, it went like hotcakes. It smelled wonderful!

We made lots of hard boiled eggs to share out. Everyone got as many as they wanted of those. We also gave several dozen to some needy families and a private shelter.