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.

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