Now that the air is getting its first hint of crispness, we are oh-so-ready for fall. It’s time for snuggly sweaters, comfort foods and of course that seasonal favorite…pumpkins. Most pumpkin recipes tend to favor the overly sweet side, but this one we’re about to share is uniquely savory and just perfect for a chilly autumn evening.
The recipe combines goat cheese with pumpkin puree for a seasonal alfredo sauce that’s out of this world. So the dish is not too heavy, we put the sauce on top of a trio of zoodles (zucchini noodles), squoodles (yellow squash) and patoodles (sweet potatoes) — we made up the words squoodles and patoodles, but they kinda work right?!
If you’ve never tried making noodles out of vegetables, all you need is a simple tool called a spiralizer. Or you can simply julienne your vegetables for similar results. There are a few different ways you can make -oodles: steamed, roasted, sautéed, or boiled.
We’ve tried several methods and we prefer to roast them in the oven (and PS, coconut oil worked the best for us).
- 1 - zucchini
- 1 - yellow squash
- 1 - sweet potato
- 3 tablespoons - coconut oil
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Spiralize or julienne vegetables.
- Heat coconut oil in microwave just until melted, about 10-15 seconds.
- Spread zucchini and yellow squash on a baking sheet.
- Spread sweet potato on a separate baking sheet.
- Pour 2 tablespoons coconut oil over zucchini and yellow squash and toss to coat evenly.
- Pour remaining tablespoon of coconut oil over sweet potato and toss to coat evenly.
- Sprinkle with salt and pepper to taste.
- Roast zucchini and yellow squash approximately 15-20 minutes, turning ½ way through.
- Roast sweet potato approximately 20-30 minutes, turning ½ way through.
- Tip: Because everyone’s oven is different, you’ll need to watch your -oodles carefully the first few times you make them.
- 2 tablespoons - unsalted butter
- 2 tablespoons - flour
- 2 - garlic cloves, minced
- 1/2 teaspoon - thyme, finely chopped
- 2 cups - low-fat milk
- 3oz - goat cheese, crumbled
- 1 cup - pumpkin puree
- 1/8 teaspoon - ground cinnamon
- 1/2 teaspoon - salt
- 1/4 teaspoon - pepper
- roasted and salted pepitas (pumpkin seeds)
- Heat a medium saucepan over medium heat and add butter. Once sizzling, add flour and stir until bubbly, about 3 minutes. Add garlic and cook 30 seconds. Add milk and thyme. Stir constantly and increase heat if necessary until mixture begins to bubble and thicken, about 5-6 minutes.
- Add goat cheese, pumpkin, cinnamon, salt, and pepper, stirring until smooth and thickened into a sauce.
- Once thickened, remove from heat and serve immediately.
- Garnish with pepitas!
Are you a sucker for all things pumpkin? Be sure to check out our other Fiesta pumpkin recipes and some fall favorites: Mini Pumpkin Pies, Pumpkin Bread, Holiday Butters, Simple Fall Desserts, Thanksgiving Sweet Treats, and Fall “Brinner.”