A Recipe for Fall

Fall is my favorite season by far. I love the changes, the smells, the leaves, the foods that are associated with this time of year, oh, I could go on!

One of my favorite fall recipes is from one of my Jefferson roommates, Candice. It's from a cookbook by the Authors of "More with Less" called "Simply in Season"- it advocates for using food that is in season and has some great recipes to really savor each season. One of my favorite fall recipes now is

"Pumpkin Sausage Pasta"- it's a must try! Here is the recipe:

Cook, drain, and set aside 1 lb Penne (I use whole wheat)

In large deep frypan brown 1 lb bulk sweet italian sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from pan and return pan to stove.

Add 1 medium onion (chopped) to pan and 4 cloves minced garlic to fypan and saute until soft (3-5 minutes)

Add 1 bayleaf and 2 tablespoons fresh sage (I've never added the bayleaf and I add dried herbs)

Add 1 cup dry white whine or chicken broth and cook until half of liquid evaporates, about 2 minutes

Mix in 1 cup chicken or vegetable broth, 1 cup pumpkin or winter squash (cooked, pureed- I use pumpkin puree in a can, however, make sure it doesn't have anything sweet added to it like is frequently used for pumpkin pies)

Continue stirring until sauce starts to bubble and add sausage. Reduce heat.

Stir in 1/2 cup evaporated milk, 1/8 tsp ground cinnamon, 1/2 tsp ground nutmeg, salt and pepper to taste.

Simmer 5-10 minutes to thicken. Mix sauce with pasta and serve with freshly grated romano or parmesan cheese.

To make a great recipe and meal even better, I had the honor of cooking with my wonderful husband. He's such a great mincer and chopper! It's always picture perfect and handled with care. Although Josh said when we started cooking- "I don't like 75% of the ingredients going in here", it was a winner- and it better be because, boy, do we have leftovers :)