I’ve hopped on the pumpkin train! We started serving pumpkin ice cream the beginning of September but I’ve been determined to bring it to a dinner dish instead of a sweet treat. I got the thumbs up on this recipe from my trusted roommates but thought it was missing something…maybe another spice in the sauce? …I still can’t put my finger on it but it was still tasty. Try it out, tweak it as you see fit, and let me know what you think!
We roasted and pureed a sugar pumpkin we found at a farm stand for this recipe. I was really excited since I’ve never cooked pumpkin before, it was much more mild than I expected. I followed the directions on The Pioneer Woman’s blog on how to create pumpkin puree.
Ingredients (Serves 2-3):
1 cup pumpkin puree
1/4 cup of water
1/4 can of coconut milk
2 table spoons of chicken broth
1 tablespoon of oil
1/2 tablespoon minced garlic
Salt and pepper
4 pieces of bacon
3 packed cups of kale
1 box of Cappello’s linguini
- Preheat oven to 350. Cut off the top of the pumpkin and then cut it in half. Scoop out the seeds (I saved mine to roast tonight!) and cut into smaller sections. Place in the oven until fork tender, about 40 minutes.
- Remove the skin and place small pieces of roasted pumpkin in the blender, slowly add in more pumpkin pieces and water until pureed.
- In a sauce pan, add oil and then onions. Cook until translucent (about 3 minutes) and then add the garlic, cook for a couple minutes.
- Add the pumpkin to the sauce pan with the onions and garlic. Add the chicken broth, coconut milk, salt and pepper. (*) Place burner on low and continue to stir periodically.
- Bring a pot of water to a boil and cook the pasta.
- While the water is boiling, place 4 pieces of bacon on a sheet pan covered with aluminum foil in the oven. Cook until crispy.
- When the bacon is done cooking, place between paper towels to absorb the fat. This will make it easier to crumble.
- Place a tablespoon of the bacon fat in a pan and sauté the kale.
- Once the kale is done, add the pasta, crumbled bacon, and 1 cup of sauce to the pan and toss. Enjoy!
*At this point I didn’t feel like the sauce was creamy enough so I put it back in the blender to smooth it out.
**I actually provided you with half of what I made for the sauce because I ended up having so much left over that it’s now sitting in my freezer until I make my next pumpkin recipe. So, double this if you want some leftover and stay tuned because I’ll be using it in another recipe!