Ahhhh October is almost over!!!
I really cannot believe it. Yesterday was my birthday, and it really snuck up on me this year! I cannot believe that one year ago, I was having the time of my life with 18 of my best girlfriends at my bachelorette party. What a memory! And seriously, time is passing way too fast.
So this year I have put a lot of effort into being more seasonal with my recipes. You know, like not posting a pumpkin recipe in January?! (I actually haven’t gone that far… but I am hoping I’m at least timely this year).
This cheese pumpkin pasta bake is SO EASY and quick. And deliciously seasonal. I was gobbling it up in record time in this Instagram pic.
(Also, follow me to see my daily antics!)
If you have half a large can of pumpkin leftover from another recipe, this is the perfect way to use up the leftovers. Just make sure you’re using canned pumpkin puree, not pumpkin pie filling!
- 8 oz pasta (I used fusilli)
- 1 small onion, chopped
- 2 tbsps butter
- 15 oz pumpkin puree
- 1 cup chicken broth
- ½ cup grated Parmesan
- Taste and pepper, to taste
- ½ tsp fresh rosemary, minced
- 1 tsp dried sage, minced
- 1 cup shredded cheese (I used marble)
- Cook the pasta al dente, according to package instructions. In a large frying pan, fry onion until translucent in butter. Add salt and pepper to taste, sage and rosemary. Fry for one minute. Add pumpkin, chicken broth and half the Parmesan. Simmer for 5-10 minutes.
- When the pasta is ready, drain well and add to the pumpkin sauce. Transfer to greased 9x9 baking dish. Top with remaining Parmesan and grated cheese. Bake at 375 degrees for 30 minutes, or until the top of golden brown.