Penne With Pumpkin Sauce

I know I said that we do not eat pasta often, but lately I have found some pasta recipes we actually really enjoy! So I might be posting a few more pasta dinners over the next few months. At first glance this recipe did not sound like something I would normally make, but I thought I would give it a try. It turned out to be amazing! It is also a very affordable dinner. Pumpkin, cinnamon, nutmeg and pasta kind of sound weird together, but I promise you it will be a huge hit! I hope you step out of your comfort zone and give it a try!

Penne with Pumpkin Sauce

 

Penne With Pumpkin Sauce

2 Tbsp Unsalted Butter

1 onion, chopped fine

1 red bell pepper, chopped fine

2 garlic cloves, minced

½ cup canned solid-packed pumpkin

1 cup chicken broth

½ cup water

2 Tbsp heavy cream

dash of Ground Nutmeg

¼ tsp Ground Ginger

1/8 tsp cinnamon

Salt & Pepper to taste

½ pound penne pasta

3 Tbsp minced fresh parsley

Freshly grated Parmesan cheese

Over moderate heat, melt butter in a large deep skillet. Add onion, pepper and garlic, stirring until softened. Stir in pumpkin, broth, water, cream, nutmeg, ginger, cinnamon, salt and pepper, stirring occasionally for 10 minutes. While the sauce is simmering, cook the penne in salted boiling water until al dente. Drain pasta, reserving 1 cup of the cooking water. Add penne to the sauce, cook the mixture over moderate heat for 1-2 minutes, stirring and thinning the sauce as desired with the reserved cooking water. Stir in parsley. Remove from heat. Divide between 2 plates and top with Parmesan cheese. Enjoy!

Velvety Squash Soup

 I discovered this soup about 3 months ago and it has become a favorite around here! Matias loves butternut and acorn squash. I was tasting his pureed version and it was pretty good! So I decided to find a recipe that I could make for us and this is what I found. For those of you with little ones who eat baby food, you can puree some of the squash after it is done roasting for your little one. It is very convenient! I also make grilled cheese to go along with the soup. It is a great soup and sandwich dinner. Hope you enjoy this dish as much as we do!

Velvety Squash Soup with Grilled Cheese.

 

Velvety Squash Soup

1 (3 lb) butternut squash

1 (2 lb) acorn squash

cooking spray

2 cups coarsely chopped onion

2 teaspoons canola oil

5 cups fat-free, less-sodium chicken broth

2/3 cup apple cider ( I used Apple Juice)

2 Tablespoons molasses

1 teaspoon curry powder

3/4 teaspoon salt

1/8 teaspoon ground red pepper

2/3 cup half and half

Preheat oven to 425 degrees. Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray. Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425 degrees for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Place onion and squash pulp in a dutch oven. Stir in broth and the next 5 ingredients (through red pepper); bring to a boil. Reduce heat; simmer 5 minutes. Place half of squash mixture in food processor. Blend until smooth. Pour into large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated.