Pecan Pumpkin Sage Pasta

Here is a great recipe Betsy made with our Speckled Hound squash in a recent produce box. You can use canned pumpkin to make this a fast meal too!

Instructions

1. Cut your squash in half and remove the seeds, roast on a baking sheet or shallow pan cut side down with a small amount of water and oil at 400 degrees until it is the desired texture (mashable).
2. As the squash cooks, start your pasta so it will be ready about the same time.
3. Scoop out the squash and add to a sauce pan
4. Add the the pasta water or broth until you get the desired texture, less for thicker sauce more for creamy. Now's also a great time to use cream if desired.
5. Add the spices and some salt/pepper to taste.
6. Garnish with toasted pecans and/or parmesan over your pasta.