We’re going to be inundated with winter squash soon, so don’t hate me for posting two pumpkin recipes in a row – I want to make sure you have a plethora of ways to use them when they come in. I like this recipe because it’s an unusual savory use of pumpkin (or other winter squash). The pumpkin sauce is light, but still a bit creamy, and fresh sage offers a nice herbal counterpart to the sweet-ish squash.
I served this as a side dish to almond-crusted chicken, but it would make a good light lunch by itself.
16 oz box of whole-wheat rotini
1/4 teaspoon salt, or to taste
2 tablespoons olive oil
1 3/4 cup pumpkin puree (or 1 15oz can)
1/2 cup fat-free evaporated milk
1/2 cup Parmesan cheese
1/4 cup sliced fresh sage
1/4 teaspoon crushed red pepper flakes, plus more for garnish
Cook pasta in a large pot of boiling salted water 9-11 minutes. Drain.
In another pot add pumpkin, evaporated milk, Parmesan, red-pepper flakes, oil, sage, and 1/2 cup water. Stir sauce until heated through, 2 to 3 minutes.
Add pasta to sauce, and toss to coat. If sauce is too thick, add more water by the tablespoonful. Season generously with salt and pepper. Serve pasta sprinkled with extra Parmesan and red pepper flakes.