© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This easy, creamy pumpkin sauce tossed with your favorite pasta for a quick, warm, and comforting weeknight dinner. It's utterly delicious and perfect for Fall. I use Hokkaido pumpkin, but kabocha or butternut squash would do just great. Top with some bacon or walnuts if you like.

1 Small Hokkaido pumpkin, cubed (650g)
2 Garlic cloves
2-3 Thyme sprigs
2 tbsp Olive oil
Salt and freshly ground black pepper to taste
200 Pasta of your choice
240 ml Homemade broth
100 ml Cream / milk
1 tbsp White balsamic
1/2 tsp Cayenne
Large pinch of nutmeg
Large pinch of chilli flakes
1-2 tbsp Flat parsley, chopped Parmigiano-Reggiano, to serve

Preheat the oven to 200C/400F. Combine cubed pumpkin, garlic cloves and thyme sprigs with olive oil in a bowl and season with salt and pepper. Spread out on a baking sheet. Bake until pumpkin is very soft and has browned slightly, about 25 minutes.
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until al dente, about 8 minutes. Drain in a colander.
Reserve about 1/3 of cubed pumpkin. Place the remaining roasted pumpkin and garlic cloves in a saucepan together with homemade broth, cream, white balsamic and spices. Use an immersion blender process until the mixture is smooth and creamy. Add more broth or noodle water if mixture is too thick.
Stir the drained pasta and chopped parsley ...