This hearty fall dish is a wonderful way to incorporate fresh pumpkin into a simple but thoroughly satisfying midweek meal.
Video Recipe: Watch a step-by-step video of the Pasta with Pumpkin, Sausage, and Cavolo Nero.
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Serve with an Arugula & Fennel Salad.
This was good but seemed to be lacking something. I made sure to use a cooking pumpkin. After reading the other reviews I did add extra garlic, marjoram and cheese and some red pepper flakes. It turned out good but could be better. I think I will try it again but use a butternut squash instead of pumpkin.
I loved the blend of flavor, and didn't feel a need to add any extra seasoning. I hesitated to make the recipe because I hate peeling winter squash. I cut it all up, then peeled each piece individually - time consuming but easier than peeing the whole pumpkin at once. Four stars only because of the extra work.
Excellent. I didn't have the sausage called for so I used the 4 small maple flavored breakfast sausages that I had on hand and added 1 tsp real maple syrup and it was fabulous!
Substituted Delicata squash, skin and all, in place of the pumpkin. Like its sweetness and flavor. Fixed for teen age boys, they devoured it and asked for it again. A keeper! I, too, added a few red pepper flakes, enhanced the flavor.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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