Thursday, October 17, 2013

Sausage & Pumpkin Pasta

Don't get too excited, there won't be any pie pumpkins in this week's Crop Share, but I suspect some of you still have your pie pumpkin sitting around just begging to be turned into something yummy.  Either that any of the hard squash you've received, like the butternut, acorn or this week's carnival squash can be used in place of pumpkin.  Just follow the same basic steps for making your own pumpkin puree whether you're using any type of pumpkin or hard squash (just not spaghetti squash, too sinewy).  But this dish is our absolute Fall go-to meal!  Not only is it quick and easy, but holy mother of pearl it is goooooooooood!  Kind of makes me want to hoard pumpkin puree so that I can make this dish in August, because every time I make it I wonder why I haven't been making this every single week.  So if you enjoy all things pumpkin, prepare to fall in love with this pasta!

Sausage & Pumpkin Pasta


1 box pasta (farfalle or rotini work best, and I use Bio Naturae gluten free rotini)
6 links hot Italian-style turkey sausage (casing removed and crumbled)
1 Tbsp olive oil
1 medium sweet onion, chopped
1 Tbsp garlic, minced
1 cup low-sodium chicken broth
1 cup dry white wine
1 cup pumpkin puree, or puree of other like hard squash (make your own!)
1 1/4 tsp dried, rubbed sage
1/2 tsp garlic powder
1/2 tsp Kosher salt
1/2 tsp fresh ground black pepper
1 Tbsp fresh parsley, chopped

Cook pasta to package directions.

In a skillet, heat olive oil over medium high heat.  Add in crumbled sausage and onion.  Once sausage begins to brown add in garlic.  Once sausage is cooked through and browned on the outsides, deglaze pan with chicken broth and wine.  Bring liquid to a light simmer and stir in pumpkin, sage, garlic powder, salt and pepper.  Cook for an additional minute or two, just enough to thoroughly heat the pumpkin.  Remove from  heat and stir in parsley.  Toss with pasta to serve.

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