Harvest meat sauce with pumpkin ale and roasted butternut squash.
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Just a few easy ingredients stand between you and this delicious pumpkin ale meat sauce.
- olive oil
- ground turkey (or chicken)
- butternut squash
- heavy cream
- tomato paste
- pumpkin ale (use amber lager or ales as a substitute and add a pinch or two of pumpkin spice)
- Parmesan cheese
- pumpkin seeds
- seasonings and fresh sage
You will also need pasta to enjoy it with and to that end we recommend pappardelle.
Why Use Pumpkin Ale
When it comes to drinking pumpkin ale…Not that easy. We have made great efforts over the years to like pumpkin ales. We have sampled many at breweries and bought a fair number to try at home. Too sweet and too pumpkin spiced for our tastes.
The closest we have ever come to liking these seasonal brews is pumpkin saisons, because of the insatiability of saison yeast, which relentlessly goes after every last sugary particle in the wort than can be devoured and helps the beer finish dry. Unfortunately, it does not get rid of pumpkin spice aromas. Therein lurks the problem. We’re just not into drinking pumpkin pie or pumpkin spice lattes disguised as beer.
When it comes to recipes though…we are like “Hello, pumpkin ales! So good to hang out with you again!” Pumpkin ale is excellent to cook with and bake with. It gently sweetens and imparts subtle pumpkin spice aromas and flavor. Subtle. For this, both Chris and I are very grateful.
Using ground turkey is a great choice in this recipe because it’s almost neutral flavor wise and very receptive to flavor infusions coming from ales, spices or other ingredients. In addition, the longer you simmer ground turkey in a sauce, the more it melts into the sauce. If you use a slow cooker, it can almost disappear into a sauce – like with this Farmhouse Ale Turkey Chili.
Because the sage roasted butternut squash has a mild sweet flavor, accentuated by salt & pepper and because grated Parmesan imparts a briny nuttiness to the sauce as it simmers, the pumpkin ale simply shines here.
- 2 small butternut squashes, or 1 medium to large
- 10 fresh sage leaves, plus more, see below
- salt & pepper to taste
- 4-5 tbsp olive oil
- 1/2 medium yellow onion, diced
- 2 cloves of garlic, finely diced
- 1 12 oz pumpkin ale
- 2 tbsp tomato paste
- 1/3 cup water, approximately, to thin out sauce as needed
- 1 lb ground turkey, lean
- 1/4 cup cream
- 1/4 cup grated Parmesan
- 1-2 sprigs of fresh sage, for garnish
- 1/4 cup pumpkin seeds, for garnish
- Parmesan shavings, for garnish
- Pappardelle pasta, enough for 4 servings
- Heat up oven to 400 °F.
- Peel the butternut squash, slice it in half, clean the seeds out and dice it into 2 inch cubes.
- Place in a bowl and drizzle with 3 tbsp olive oil + sprinkle salt and pepper to taste. Add the fresh sage leaves and toss well. Spread over a parchment paper lined baking sheet.
- Roast for 20 minutes, take out of the oven and set aside until needed.
- In a frying pan over medium heat sweat the onions and garlic in 2 tbsp olive oil. Once translucent, add the ground turkey, season with salt and pepper and begin to gently break down the ground turkey with a wooden spoon.
- Cook until browned and set aside.
- In the meantime in a large pot over medium high heat bring the pumpkin ale to simmer.
- Turn off the heat and add the sage roasted squash and the tomato paste to the ale.
- Using a hand held immersion blender begin blending until you achieve a smooth texture. Thin out with water as needed, keeping in mind that you will simmer the sauce for another 5-10 min. (Alternatively, place the roasted squash inside a blender, add the tomato paste and warm pumpkin ale and blend with a towel covering the opening in the center of the lid. You may need to work in two batches. Start blending on slow. DO NOT OVERFILL the blender, the hot mixture will explode everywhere. Return to pot where you simmered the ale once done blending).
- Turn the heat back on, to medium low and add the ground turkey to the ale & butternut squash mixture.
- Add the grated Parmesan and cream, stir well and simmer for 5 to 10 min. The sauce will then be ready. Taste and season with salt and pepper.
- While sauce is simmering, prepare enough pasta (al dente, pappardelle recommended, boil for about 7 minutes) for 4 servings.
- Toss strained pasta with a lump or two of unsalted butter, divide between 4 bowls, top generously with pumpkin ale meat sauce.
- Garnish with pumpkin seeds, Parmesan shavings and fresh sage. Serve immediately.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 532 Total Fat: 39g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 83mg Sodium: 366mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 20g