The Washington Post, November 14, 2007
When life hands you canned pumpkin on sale, make dinner with it as well as Thanksgiving dessert. The flavors here -- pumpkin, dairy, sage, a touch of Parmesan cheese -- are what you might find in pumpkin-filled ravioli. But the effect is lighter; the squash becomes a subtle, can't-quite-place-it ingredient in this pale orange sauce.
We replaced the original recipe's cream with low-fat milk, and the sauce remained rich tasting. Feel free to toss some toasted, chopped walnuts on top.
Serve with steamed broccoli.
4 servings
Ingredients:
Directions:
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).
Meanwhile, mince the shallot and garlic; finely chop the sage.
Heat the oil in a large saucepan over medium heat. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.
Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.
Adapted from "The Ski House Cookbook," by Tina Anderson and Sarah Pinneo (Clarkson Potter, 2007).
296 calories, 6g fat, 2g saturated fat, 6mg cholesterol, 190mg sodium, 46g carbohydrates, 5g dietary fiber, n/a sugar, 15g protein.
