Gluten Free Pumpkin Vermicelli w/Merlot-Almond Butter Sauce Recipe

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Ingredients

2 cups cooked stringy pumpkin
1/3 c. Merlot
1/4. c. organic blue Agave Nectar
2 tbsp. dark brown sugar
2 tbsp. butter
2 tbsp. cream or evaporated milk
juice of half of large lemon, about 1 1/2 tbsp.
1 small allspice berry, ground with mortar and pestle
1/4 c. slivered almonds, toasted if preferred for more depth and nuttier flavor profile
pinch of salt, optional

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