There are many ways to enjoy pumpkin; in cake, bread, muffins, or soup. Last year I made a delicious squash, onion and apple casserole and I’ve also made pumpkin dog biscuits. Have you ever tried it with pasta? This Pumpkin Sausage Pasta recipe caught my eye. It’s from one of my favorite books Simply in Season. If you can, find some local homemade sausage to use in the recipe.
Pumpkin Sausage Pasta
Ingredients:
1 pound of penne pasta. Cooked, drained and set aside.
1 pound of bulk sweet Italian sausage
1 cup of chicken or vegetable stock
1 cup of pumpkin or winter squash (which has been cooked and pureed)
½ cup evaporated milk.
1/8 tsp ground cinnamon
½ tsp ground nutmeg
Salt and pepper to taste.
1 bay leaf
2 Tbsp fresh sage
Directions:
Cook the sausage in a large deep frying pan sprayed with a little oil. Brown the sausage over medium high heat. When the sausage is cooked, removed the sausage from the pan and drain the fat from the pan.
Using the same pan sauté 1 medium onion, diced and 4 cloves of minced garlic. Cook until soft, about 3-5 minutes.
To the mixture add your stock and cup of pumpkin or winter squash.
Continue to cook until the sauce starts to bubble. Add the sausage and reduce the heat.
Stir in the evaporated milk, cinnamon, nutmeg and salt and pepper.
Simmer for 5-20 minutes to thicken. Serve over pasta.
Nancy on the Home Front 