Pumpkin Penne

In anticipation of Halloween, I couldn't help but bring home two large pumpkins with high hopes of making jack-o-lanterns.  Can anyone explain to me this mysterious seasonal craving to stick an arm into slimy insides of pumpkins?  As it turns out, I took my fill grabbing at knotted pumpkin seeds and pulp, however, no carving took place (I had forgotten that I live in an apartment complex without space to display such things without stinking up our living space... *sigh*).  Instead, I turned my pumpkins into something edible.  Surprised?  

One of many jars full of fresh pumpkin puree.  

Not pictured: Ziplocks full of roasted cubes for stews and curries (stay tuned). 

And who doesn't love an excuse to rev up their food processor? It is a simple joy of mine... and I learned that digesting roasted pumpkin flesh swill sure make those powerful little engines sing!  Due to the mass quantities of pumpkin I now have bottled and frozen, this orange squash has, and will continue to be, a fun ingredient to incorporate into novel fall-inspired meals. The first that I want to share with you is what I call, Pumpkin Penne (recipe below).  This is a perfect recipe for timid-squash eaters out there; the savory notes of spicy sausage and melted strong cheese will overpower the mild flavors of pumpkin, leaving a smile on any tasters face. Guaranteed.

Brown some spicy sausage in a spoon full of oil.

Remove the meat and cook onions and garlic until soft.

Add chicken broth, sage and bay leaves.

In the meantime, boil your penne al dente.

Add more broth, pumpkin puree, and cooked
sausage back into the pan to simmer. 

Stir in evaporated milk, cinnamon and nutmeg.
Season with salt and pepper to taste.

Once the sauce thickens, pour over the cooked penne
and mix well. Consume while hot!

Don't forget to top with grated parmesan or Romano.
Fresh sage or parsley make nice garnishes as well.

Try not to eat with your mouth full :)

Pumpkin Penne

Adopted from "Simply in Season" cookbook

Serves 8

1 pound penne pasta
1 pound bulk Italian sausage (I prefer spicy)
1 medium onion, finely chopped
4 cloves garlic, minced
1 bay leaf
2 Tbsp. fresh sage (julienned)
2 cups chicken broth, divided
1 cup pumpkin, cooked and pureed
1/2 cup (1 small tin can) evaporated milk
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste

Cook pasta, drain and set aside.  In a large lightly greased frying pan, cook sausage until browned, then remove from heat and set aside. Drain pan if needed. Add onion and garlic to the hot pan and cook until softened, about 5 minutes. Add bay and sage leaves, as well as 1 cup broth. Cook for about 2 minutes on medium-high heat or until half of the liquid evaporates. Mix in the remaining broth and pumpkin.  Cook, stirring, until mixture starts to bubble. Add back the sausage and reduce heat to a simmer.  Stir in milk and remaining seasonings and simmer 10 minutes to thicken. Remove bay leaf and pour the hot sauce over the penne. Toss or mix well. Serve with grated cheese (Romano or parmesan recommended) and additional sage or fresh parsley (optional).