I just love the versatility of pumpkin. It can be sweet. It can be savory.
It's a virtual chameleon!
For those of you who have been following, you might remember that I've been busy cooking with pumpkin ever since my early October pumpkin scare when I found our local grocery store shelves COMPLETELY BARE! There was the little pumpkin sign and not a single can on the shelf. When I finally did find some (three stores later), I filled my cart. I'm now down to four cans and I still have more recipes to share! :-)
Using pumpkin in pasta is a great change-up from the traditional white or red sauce. It adds vitamins, keeps the fat content low and your kids will have no idea they are eating extra vitamin A unless you tell them. If you haven't tried Muir Glen Fire Roasted tomatoes, they are worth the upgrade. Most grocery stores carry them, including Super Target!
Pumpkin Penne Pasta
by Rachel @ Simple Girl
1 pound sweet Italian turkey sausage
1 sweet onion, chopped
3 cloves garlic, minced
1 can pumpkin puree
1 cup chicken stock
1 28-ounce can Muir Glen Fire Roasted Tomatoes
4 sage leaves, chopped
2 teaspoons kosher salt
1/2 cup milk (skim, 2 %, heavy cream - your choice)
1 pound whole wheat penne pasta, cooked
1 cup freshly grated parmesan cheese
Preheat oven to 375 degrees. Grease a 9"x13" Casserole dish. Remove sausage from casing and brown in a pan with a teaspoon of olive oil. Add onion and garlic and continue stirring and cooking for about five more minutes. Stir in pumpkin, chicken stock and sage. Season with salt. Add milk and stir. Add cooked pasta and stir. Adjust seasonings as necessary. Add black pepper or red pepper flakes if you like a little more kick!
Pour mixture into the baking dish and top with parmesan cheese. Bake 30 minutes until cheese is melted and starts to bubble.
Serve with more parmesan cheese if desired.
What kid doesn't want more cheese?
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