Have half a can of leftover pumpkin you’re not sure what to do with? Make this gravy. As much as pumpkin is used in sweets this time of the year, I actually love it- if not prefer it- used in savory dishes. This gravy is easy as can be, vegan (dairy-free), gluten-free and works well with a variety of preparations, both this simple baked chicken recipe and meat-free recipes alike. It’s one of those toppings that makes even the most basic recipe seem gourmet (but we can keep how easy it is between you and me).
Keep this recipe around for the holidays, for a unique addition to your holiday dinner table.
Baked Chicken Thighs
4-6 bone-in chicken thighs
extra virgin olive oil
sea salt and black pepper
1. Preheat oven to 400 degrees. Rinse and dry chicken, and place in an oven-safe glass or metal dish.
2. Drizzle chicken thighs with olive oil and sprinkle with sea salt and fresh cracked black pepper.
3. Bake, uncovered, for 40 minutes. Increase oven temperate to 450 degrees and continue baking for another 5-10 minutes until skin is crispy and golden. Serve.
Gluten-free pumpkin sage gravy (vegan)
Makes about 1 1/2 cups gravy
1 tbsp coconut oil
1/2 yellow onion, diced
2 cloves garlic, chopped
1 cup pureed pumpkin (fresh or organic canned)
1 1/4-1/2 cup full-fat coconut milk
1 tsp ground sage
1/2 tsp sea salt
black pepper to taste
1. In a medium saucepan, heat coconut oil to medium heat. Sautee onion and garlic until translucent.
2. Add pumpkin and 1 cup coconut milk and whisk to combine. Add sage and sea salt and stir.
3. Bring to a simmer and simmer 5-10 minutes to let flavors meld. Transfer to a high-speed blender and puree until blended completely.
4. Add additional coconut milk as needed to reach desired consistency. Season with black pepper and sea salt as needed. Serve hot.