Pumpkin Everything

My favorite part of the weather cooling down is when the leaves change color. My second favorite part of fall is putting pumpkin in everything. Everything. Mostly baked goods but over the years I've experimented more and more with savory pumpkin dishes. This year I've got a dish that will have you eating pumpkin all fall and probably into the winter. It's an addicting, creamy, comforting dish and it's ridiculously easy to make.

You won't need a ton of time in the kitchen to get this one on the table and it serves an army (6-8), so it's great for dinner parties or meal prep Sunday! 
​
While you're roasting those beautiful brussels sprouts, you can take care of boiling the pasta and making the sauce--it's that easy. 

Roasted Brussels Sprouts
Heat oven to 400
-Wash and quarter 1 lb of brussels sprouts
-toss brussels sprouts in 2 Tbsp olive or avocado oil
-sprinkle with salt and pepper to taste
-roast for 20-25 min, tossing 1/2 way through 

While sprouts are roasting, prepare a 12 oz package of Whole Grain Rotini as directed on the package. While waiting for water to boil, you can start the sauce.

The sauce takes the most attention so make sure everything is squared away before starting it. Even though it needs a close eye, it's not difficult and it's done in a flash!

Pumpkin Pasta Sauce

• -2 Tbsp unsalted butter
• -1/2 c finely diced shallots (any onion will do)
• -2 Tbsp flour
• - 1 clove garlic, minced 
• -1 Tbsp fresh thyme (1/2 Tbsp dried)
• -1/4 tsp nutmeg
• -salt and pepper to taste
• -1 c Low-Sodium Chicken Broth
• -1 c milk (any kind, suggest 1% or skim)

-3/4 c shredded cheddar cheese
​-15 oz can pure pumpkin 

Saute butter and shallots over medium heat until softened, about 5 minutes. Add garlic, thyme, salt, and pepper, cooking another 2 minutes until garlic is fragrant. Add flour, whisking in with butter and shallot mixture. Let simmer a minute or so until flour is golden brown. Add chicken broth and milk, slowly whisking in to combine thoroughly. Add pumpkin. Whisk until thickened. Remove from heat. Add in cheese, stirring until melted through out. If sauce is too thick, use some of the hot pasta water to thin it. Sauce should cling to spoon when lifted. If you feel your onions weren't diced finely enough and you'd like a smoother sauce, put it through the blender or use an emulsion blender in your pot. I've done both and do prefer the creamier, blended sauce if I don't get my onions minced.

---

When all of your elements are prepared, toss the pasta and the sauce together. Sauce should be thick enough to cling to the pasta but not too thick--use warm pasta water if you need to thin it a little. Plate tossed pasta. Top with roasted brussels sprouts. Thats.It. Seriously easy. Seriously delicious. 

This one will be on weekly rotation until I get my fill of pumpkin...which may be never.

Enjoy!

Becca 
​xoxoxo