It’s no secret that I love fall food – give me a few more months (or maybe even weeks) and you’ll be sure to find these pages flooded with all things pumpkin. While more prevalent in the fall, pumpkin still pops up rather frequently throughout the rest of the year. I thought it would make a nice accompaniment to some apple chicken sausages, so I decided to make a tostada of sorts using a low-carb tortilla as the base, a bounty of harvesty toppings, and my other love – some goat cheese. An easily thrown-together meal with lovely flavors perfect for any time of year – what could be better?
2 low-carb tortillas (or regular tortillas, or pizza dough if you don’t care about carbs!)
1/2 cup pumpkin puree
2 links of Trader Joe’s Apple Chicken Sausage, thinly sliced
1 small onion, thinly sliced
2-3 tbsp balsamic vinegar
minced fresh sage
about 2tbsp each dried cranberries and pine nuts
2 oz crumbled goat cheese
Cook the onions in a little olive oil over medium-low heat for about 8 minutes, until they begin to caramelize. Add sausage and continue cooking until onions are soft and both the onions and sausage are browning. Add sage, cranberries, and pine nuts; cook 2 minutes more, then add balsamic vinegar and let it bubble up, then reduce heat to a simmer to thicken. Season with salt and pepper.
Meanwhile, spray the tortillas with nonstick cooking spray and bake at 350 for about 7 minutes or until crispy. Remove from oven. Spread about 1/4 cup pumpkin on eat tortilla, then top with half of the sausage mixture and crumbled goat cheese. Return to oven for another 7 minutes or so, to heat through and melt the cheese.