Pumpkin doesn’t have to be only for desserts! It is great for dinner, too. Actually, this is one of our favorite winter dishes. It only takes about 20 minutes to throw together and the flavor is spell-binding. The sage is a perfect match for the sweet & savory pumpkin. I typically use frozen butternut squash puree for this recipe but a can of Libby’s Pumpkin will work just as well in a pinch!
1 Tbsp olive oil
1 medium yellow onion, finely chopped
1 cup heavy cream
½ cup pumpkin purée
¼ cup Parmesan cheese, grated
16 fresh sage leaves, cut into thin ribbons
½ tsp salt
¼ tsp black pepper
½ cup sour cream
10 oz pasta, ziti, penne or rigatoni work great
Boil pasta according to the directions on the package. Drain when done cooking.
While your pasta is cooking, heat the oil in a large skillet and add the onions.
Sauté onions over medium heat until lightly caramelized, 8-10 minutes. Add the
heavy cream, pumpkin, cheese, sage, salt & pepper. Simmer over medium low
heat until thickened, 10-12 minutes. Remove from heat and stir in sour cream.
Mix sauce into the cooked pasta and serve immediately. Serves 3-4. Not a terrific leftover… try and eat it all 🍽