Our first big cold front of the season is blowing in today, sending us down into the thirties tonight and a high of 50 for tomorrow. The temps today noticeably dropped in anticipation of the event, which I can attest to as we stood outside for nearly 20 minutes this afternoon for a fire drill. (fortunately I grabbed my coat on the way out). Nights like this call for bracing, warm foods. And that’s just what was on the menu. Pumpkin pasta is my favorite fall dish. I’ve lost track of where it came from – I suspect it was printed in a magazine years ago. It’s filling and packed with rich earthy flavors.
If you would like to serve it at your table and take bets on if it’s not the tastiest fall dinner ever (it is), then here’s the recipe. Saute 2 cups diced yellow onion and 1/4 cup minced shallot in olive oil until onions are translucent. Add 1 1/2 cups canned pumpkin, 1 can chicken (or vegetable) broth, 3 teaspoons fresh thyme, and 2 bay leaves. Stir to mix. Season with salt and pepper and simmer about 10 min to thicken, stirring frequently. Add 1 1/2 cups grated Gouda and 1 1/2 cups Parmesan (you can go a lighter on the cheese for a healthier option). Pour over cooked pasta and garnish with fresh thyme and cheese. Paired with a salad, it makes for a satisfying meal. Note: this recipe makes enough for 6-8 servings. So you’d better make a double batch.
Blessings to you,
That sounds delicious! I do more with butternut squash, equally good this time of year. Have you had Trader Joe’s pumpkin ravioli? Bet you’d enjoy that, too 😉