Creamy Pumpkin Bechamel Sauce
Give a little fall flare to your bechamel.
by Erin Henderson
When the fall season hits, or even weeks before it actually arrives, white women across North America take to the streets, apple orchards, and pumpkin patches draped in extraordinarly large wool scarves and rubber Hunter boots. We don't necessarily want to do this, but it's the law.
On September 1, you probably began noticing your Instagram feed filling up with cute photos of us, in creamy knitted sweaters, cupping a mug of steaming apple cider with both hands, or joyfully sipping a PSL whilst sitting casually on a jaunty haybale we've artfully placed on the front stoop of our city townhouse.
Yes, it's time.
Seeing as I am a card carrying member (two more stamps until I get a hot chocolate with extra whip free!) to the Feminine Fall Fascination Union (we call it FU for short), I've been cooking my way through the harvest like it's my job. Well, it kindof actually is my job, but you know what I mean.
Like an artist might use oil on canvas, I'm using pumpkin in lasagna and butternut squash in soup.
Recently the muse inspired me to give an autumnal flare to classic bechamel. My fellow FUers are going to love it. I think you will, too.
Creamy Pumpkin Bechamel Sauce
Bechamel is a key ingredient in the sauce for macaroni and cheese, layering in lasagna, or smothering croque monsieur, the decadent ham and cheese sandwich from France.
Surprisingly, bechamel is flexible and adaptable. It can be made up to two days before and kept covered in the fridge. Reheat in a sauce pan with a splash of milk until it loosens to the desired consistency.
It also works well with substitutions. I've used full-fat coconut milk in place of dairy milk for those with lactose intolerance, and good-quality vegan milks and butters also come together beautifully for a deadringer for the real deal.
Makes: About 2 cups
Chef level: Intermediate
Ingredients:
- 2 Tbsp butter
- 1 Tbsp flour
- 2 large cloves garlic, minced
- 2 cups 3% milk (you can use vegan or coconut milks as well)
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 1 Tbsp fresh sage, chopped fine
- Salt and pepper, to taste
- 1 dash of ground nutmeg
- 1 dash of ground cayenne pepper
Directions:
- In a medium sauce pan over medium heat, melt the butter.
- When bubbling and fragrant, add in the flour.
- Whisk like crazy until it forms a smooth, golden paste.
- Carefully add in the milk, a little at a time, stirring the entire time to keep it smooth.
- Once all the milk is incorporated, keep stirring until the mixture thickens up (this will happen pretty quickly – maybe a minute or two.)
- Add in the garlic and cook until fragrant, about a minute.
- Stir in the pumpkin puree, sage, and spices.
- (If the mixture gets too thick, thin out with a splash of milk, a little at a time, until the desired consistency.)
- Taste and adjust for seasoning, then serve with pasta of choice.
Wine Pairing:
White Côtes du Rhone, usually a blend of Marsanne and Roussane, will match the creamy weight of the sauce, while the opulent flavours of orchard fruit, spice, and mineral offer a friendly compliment.