Pecan Pumpkin Sage Pasta

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

Ingredients
For the crumb topping:
- Whole Wheat heritage pasta (we ran out and had to make with regular pasta for our image, sad)
- 1 roasted squash, pumpkin or canned pumpkin
- Per every 1.5 cup of squash:
- ~1.5 cup broth, pasta water (consider some cream too!)
- ~2 Tablespoons of minced fresh sage, or ~2 teaspoon dried
- ~1/4 teaspoon of pumpkin pie spice mix
- Dash of dried oregano and optional red pepper flakes
- 1/2 C of toasted pecans
- Parmesan
For the Pumpkin Pie Spice, if making your own:
- 3 Tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 1/2 teaspoons ground all spice
- 1 1/2 teaspoons ground clove
Instructions
- 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).
- As the squash cooks, start your pasta so it will be ready about the same time.
- Scoop out the squash and add to a sauce pan
- 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.
- Add the spices and some salt/pepper to taste.
- Garnish with toasted pecans and/or parmesan over your pasta.
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Oct 17th 2024
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