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Saturday, 19 October 2013

Delicious Pumpkin (or Squash) Pasta

It is such fun finding new sweet and savory uses for fresh pumpkin puree.   This pumpkin pasta recipe could easily be made with fresh cooked squash, too!  (for those times you roast some butternut or other squash in the oven and have leftovers - mash it up a bit, and use it in this recipe!)  It was a hearty, delicious meal and quite a nice alternative to most pasta dishes which are either red sauce-based or white sauce-based.  Enjoy!

Delicious Pumpkin Pasta
Serves 4

While you're prepping your pumpkin topping/sauce, boil/cook and drain 1 bag/box gluten-free pasta, as you normally do.

In a medium saucepan or low, wide frying pan, cook the following over medium heat:
2 Tbsp olive oil ( I used a sage and mushroom infused oil from Liquid Gold in Charlottetown, where they infuse olive oils with flavors/seasonings. It's fabulous! And, I know there are places like this popping up all over!)
2 Tbsp butter
1/4 - 1/2 onion, finely diced
pinch or two of ground sage

Add and mix in:
2/3 - 1 cup pumpkin puree  (fresh is best, but canned pumpkin will work, too.)
2/3 - 1 cup 2% or higher milk (lactose-free works great!)
1/2 tsp ground nutmeg (a bit less if you grate your own)

Cook, stirring/mixing until it's nice and bubbly.

Remove from heat and stir in:
4-6 Tbsp grated romano cheese (parmesan would work, too)

You can either:
1.  Serve pasta into 4 bowls.  Divide pumpkin topping between bowls, serving over the noodles and gently mix/toss.
2. Toss pasta with pumpkin sauce and then serve into 4 bowls.

Top with a bit of fresh ground pepper, if desired.

We find this hearty enough to enjoy all on it's own, but you can serve with a bit of extra romano cheese on the side, or with toasted garlic bread (I use my white bread recipe, slice, butter and put a bit of garlic powder on top before toasting).


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