Comments on: Pumpkin and Sage Pasta

By: Laura_Denver

Laura_Denver — Thu, 05 Nov 2009 19:27:11 +0000

I think roasting the pumpkin would be great, and probably would have done it had I had more time. I read somewhere a suggestion of steaming the pumpkin (or other winter squash) until just slightly tender before roasting it to keep it mosit, and I may try that this weekend for some other dishes.

By: Sarah

Sarah — Thu, 05 Nov 2009 16:41:49 +0000

Kathy…I love roasted veggies, too, and I think roasted pumpkin or butternut squash would be fantastic in this recipe. Ryan weighed in that he’d prefer the soup tonight (with BLTs…mmm…bacon), but I’m going to have to try this sometime.

By: Kathy Hook

Kathy Hook — Wed, 04 Nov 2009 23:32:04 +0000

This sounds so good! Cream and garlic and sage would make a great beginning to other winter veggies, too, I bet. I wonder if you used roasted vegetables and pureed them if it would add another flavor profile. I am totally hooked on roasted vegetables of all kinds thanks to FLOG!!

By: Laura_Denver

Laura_Denver — Wed, 04 Nov 2009 22:11:43 +0000

Sarah, hope you enjoy whatever you make. If you do this one, I think it would also be good without baking it, and just serve the sauce over cooked pasta (if you don’t want to turn on the oven).

By: Sarah

Sarah — Wed, 04 Nov 2009 20:03:36 +0000

Your color hang-up is strange, little sister, but this sounds wonderful. We’re having a friend over for dinner tomorrow and I’m either going to make this or your pumpkin soup. We’re finally having autumnal weather, so pumpkin is sounding good!

By: erin_NJ

erin_NJ — Tue, 03 Nov 2009 19:48:06 +0000

OH and I love your sage/garlic picture…so pretty!

By: erin_NJ

erin_NJ — Tue, 03 Nov 2009 19:47:33 +0000

mmm sage and pumpkin…match made in heaven! add some pork chops and I think that’s the perfect fall meal! Beige-ness aside.