It's really beginning to feel like Fall here in Michigan! I love it, and I hope it lasts for a long time this year. Fall is the best. I just went to the Farmer's Market this week and filled a basket with all kinds of squash/pumpkin. I got about 12 of them for $8... can't beat that!! Now, to bake and freeze. This is my new favorite recipe I plan to use at least 1/3 of my stash on.
PUMPKIN SAUSAGE PASTA
Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert
• 1 pound / 500 g penne pasta (or other chunky pasta)
Cook, drain, and set aside.
• 1 pound / 500 g bulk sweet Italian sausage
In large deep frypan, brown sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from frypan and return pan to stove.
• 1 medium onion (finely chopped)
• 4 cloves garlic (minced)
Add to frypan and saute until soft, 3-5 minutes.
• 1 bay leaf
• 2 tablespoons fresh sage (cut into very thin strips)
• 1 cup / 250 ml dry white wine or chicken broth
Add and cook until half of liquid evaporates, about 2 minutes.
• 1 cup / 250 ml chicken or vegetable broth
• 1 cup / 250 ml pumpkin or winter squash (cooked, pureed)
Mix in. Continue stirring until sauce starts to bubble. Add sausage and reduce heat.
• 1/2 cup / 125 ml evaporated (or regular) milk
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• coarse salt and pepper to taste
Stir in milk. Add seasonings and simmer 5-10 minutes to thicken. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Romano or Parmesan cheese and fresh sage leaves (optional).
Those who know my deep, sincere love of all mac and cheese may be surprised to hear: I would choose this over even fancy Gruyère mac and cheese any day. I made this with Rakowski's sweet Italian sausage(they are at the Fulton farmer's market every Saturday and their sausage is the best). Too bad I didn't take a picture, because when it's done, the orange of the squash and the bit of green from the sage are lovely. But, we ate it up before I could think about getting Sheila (my camera).
Speaking of farmer's markets, I just read about this sweet restaurant opening in DC. It's called Founding Farmers and their website says, "Owned by a collective of American Family Farmers, Founding Farmers restaurant exists to promote the products and services of family farmers, ranches, and fisheries. We also want to educate the public about the long-standing connection between farmers and their historic stewardship of natural resources, the first to lead the 'green' movement." Sounds pretty cool.
Last thing on my brain are these gorgeous spreads from Amy Atlas. This is enough to make we want to throw a party.