Whenever I incorporate the yummy squash into my recipes, I generally make sweet dishes, sweetened with cinnamon, nutmeg or pumpkin’s lover: pumpkin pie spice. This evening I was determined to use the fall delight to make a savory dish: pasta with pumpkin sauce.
I began to make the pumpkin sauce by sauteing chopped yellow squash and onion in a pan sprayed with cooking spray.
Once the onions became slightly carmelized, I added a splash of chicken broth and some finely diced garlic and let it simmer for a couple minutes.
I seasoned the pumpkin sauce with salt and pepper before topping the noodles with the savory sauce.
When I tasted the sauce on its own, I wasn’t sure if it was what I was going for, but when I used it to top the noodles, I was very pleased. The pumpkin and veggies created a thick sauce, making this a wonderful fall pasta dish.
It was kind of weird enjoying a food I normally associate with sweetness without the typical cinnamon and spices, but I enjoyed using pumpkin in a different way. Plus, I felt like I was making a seasonally appropriate dish which put me in a fabulous fall mood!
Time to clean up the apartment a bit and read more of The Lost Symbol. Poor Dan Brown’s book has been very neglected lately because we’ve been so busy! I gotta give it some lovin’ tonight. 😉