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.
