Porch Pumpkin Puree + Pasta!

1 pumpkin/squash/gourd

1-2 Tbl olive oil

For 2 servings pasta:

8 oz short pasta, such as shells

1/2 tsp olive oil

1 clove fresh garlic, minced

1/2 cup pumpkin puree

1 Tbl tomato paste

1 Tbl plant-based half & half or milk

1/2 cup vegetable broth

pinch nutmeg

Salt and black pepper to taste

1 heaping cup spinach

1/8 cup toasted, chopped walnuts

Puree Instructions:

Preheat oven to 350 degrees.

Cut pumpkin in halves or quarters. Scoop out seeds and reserve to make roasted pumpkin seeds if desired. Drizzle inside and edges of pumpkin with olive oil. Roast flesh side down for 45-55 minutes until tender.

Once cool, scoop flesh out of skins and transfer to a food processor. This may need to be done in batches. Process until smooth. May require a tablespoon or so of water.

Store puree in a sealed container in the refrigerator up to a week or in the freezer.

Pasta Instructions:

Cook the pasta according to package instructions. Drain and set aside but keep it warm.

While the pasta cooks, bring a large skillet to medium heat and add the olive oil and minced garlic. Cook just until fragrant. Whisk in the tomato paste, pumpkin, half & half/milk until smooth. Add the vegetable broth, nutmeg, salt, and pepper. Stir until combined. Let cook on low about 5 minutes.

Add the spinach. Cook until it lightly wilts.

Stir in pasta and toss to coat. Sprinkle with walnuts, if desired, and serve.