While flipping through one of my numerous cooking magazines, I cam across a "kids meal" that just sounded so wonderfully tasty I had to give it a whirl. Since it was suppose to be a kids meal, with very light flavors I decided to punch it up a little bit with some garlic, a tad more cheese and a pinch of chile.
This will server roughly 5 hungry women.
Medium saute pan (you can use a pot, I just find the saute pan easier for whisking)
1 1/2 Tbl. Unsalted butter
1 Shallot, minced
1/2 C. Pumpkin (Libby's is my favorite)
Pinch of Nutmeg and Chile Powder
1 1/2 C Parmesan, grated
1 1/4 C. Heavy Cream
1 tsp. Garlic powder
Salt and Pepper to taste
Melt butter on medium heat, add shallot and cook 1-2 minutes (until just soft). Add pumpkin, nutmeg and chile powder, stir until just incorporated. Slowly whisk in cream (so as not to splash everywhere), when cream has all been mixed in add the cheese a bit at a time until it's all melted. When cheese has all melted in with the cream and pumpkin and your garlic powder, and your salt and pepper to your taste. Server warm over alfredo noodles or cheese tortellini.