What to do when you have lots of pumpkin puree in the house? Start using it in fun and creative ways! Like a Pumpkin BBQ Sauce.
I really went international with this one… I started with the pumpkin puree and added a bit of Banana Sauce from the Philippines and Matouk’s Calypso Sauce from Trinidad and Tobago. To round things out, I added a bit of Gate’s BBQ Sauce from Kansas City.
It was spicy hot. The Calypso Sauce is a scotch bonnet mustard sauce, the Banana Sauce is a sweeter-than-ketchup sauce but with a similar flavor profile, and the Gates BBQ Sauce is just good BBQ. It made for a great combination.
I schmeared it all over the chicken and then oven-roasted it for about 30 minutes at 425°. They were big breasts.
Brussels sprouts – the last of the stalk – were oven-roasted with a bit of olive oil, salt and pepper. They were perfect in their roasted simplicity. Red whole-grain rice finished the plate.
The sauce really was good. Even with the heat of the calypso sauce, the pumpkin came through.
It’s given me an idea about a pumpkin chipotle bbq sauce.
Stay tuned.