Roasted Pumpkin Pasta ⁠

October is here, and so are hauntingly good recipes to spice up your Halloween! Get ready for spooky treats and festive flavors to make this season unforgettable.⁠
⁠
4 heaped cups cubed pumpkin (or butternut squash)⁠
1 small onion, cut into wedges ⁠
1 garlic head ⁠
1.5 tbsp extra virgin olive oil ⁠
2 sprigs rosemary ⁠
2 sprigs thyme⁠
1/2 tsp smoked paprika ⁠
1/8 tsp cayenne pepper (optional, but strongly suggested)⁠
1/2 cup light cream ⁠
1/4 cup sour cream⁠
1/3 cup cream cheese, room temp⁠
7 oz penne (or your favorite pasta)⁠
1/3 cup grated parmesan ⁠
⁠
Preheat Fritaire to 350F ⁠
Cut the top off the garlic head so that a small part of the cloves is exposed. ⁠
Place the garlic, onion wedges, pumpkin and rosemary into a baking dish s ⁠
Season with extra virign olive oil, salt and pepper. ⁠
Bake for 45 minutes or until the pumpkin is soft. ⁠
Once the garlic has cooled dowm squeeze out the cloves. Remove the rosemary leaves from the stem. ⁠
About 5-10 minutes before the end of the cooking time, cook the pasta in salted water according to the package instructions. ⁠
Blend the vegetable with the cream, sour cream, cream cheese and spices until smooth and creamy. ⁠
Before draining the pasta, reserve a a cup of the pasta water in case the sauce is too dry. ⁠
Once the pasta is drained, combine it with the pumpkin sauce. ⁠
Garnish with fresh thyme leaves, parmesan and freshly ground pepper. ⁠