Pumpkin Pasta

I just spent 4 days in Washington, DC gorging myself on all of the yummy food the city had to offer (um, Teaism's salty oat cookies are ah-mazing, and I was very happy with their muesli for breakfast after a 5 mile run!). I thought I would throw this recipe up in time for Thanksgiving as a fun twist on the traditional baked mac n cheese. I love this recipe. It's everything good about thanksgiving: pumpkin and sage and carbs and cheese! Honestly, I will cut up some turkey and mix it into pumpkin sauce if I have some leftover from Thanksgiving so that it really is the perfect Thanksgiving mac n cheese.


Pumpkin Baked Penne

serves about 4. Adapted from How Sweet Eats

1 1/2 cups pumpkin puree

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

2 tablespoons unsalted butter

1/4 cup onion, chopped

1 tablespoons flour

1/4 cup cream cheese

2/3 cup milk

1/2 pound whole wheat penne

1/4 cup freshly grated mozzarella cheese

1/4 cup freshly grated parmesan cheese

2 tablespoons fresh sage leaves, chopped, plust more for garnish

crumbed bacon, if desired

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat and add butter and onion. Whisk continuously until the butter browns and small brown bits appear in the pan. Immediately whisk in flour and chopped sage leaves and cook for 1-2 minutes. Add milk, cream cheese, and pumpkin, then mix until until combined. I chose to keep my “sauce” in a thicker state, but if you’d like it thinned out a bit more, add additional milk. At this point, taste and see if you’d like any additional salt or spices – this will most likely depend on how seasoned your squash was. I added another small pinch of salt.

Add pasta to an 8 or 9-inch baking dish. Pour sauce over top, then use a spoon to fold the sauce into the penne, coating it completely. Top with shredded cheeses. Bake for 25-30 minutes, or until cheese is golden and bubbly. Garnish with crumbled bacon and sage leaves if desired.