Have you all noticed that this year seems to be slipping by especially rapidly? Since it’s somehow October already, I think it’s required that I share one of my favorite pumpkin dishes. This is good enough for company and easy enough for Tuesday night. The addition of cooked chicken, shrimp, or tofu make it hearty, so play with your food and have fun! Hoping you all have a beautiful Fall.  xxx and ooo Mary

                                          PUMPKIN PENNE

This is a great fall dish, lovely as a side or as an entrée. For 4 pumpkin lovers, you’ll need:

I lb. penne pasta

1 large onion, chopped

2-3 cloves garlic, minced

1 large red pepper, chopped

Olive oil

1 C. (approx.) dry white wine

½ C. vegetable or chicken broth

1 C. canned (or fresh of you have time) pumpkin

3-4 fresh sage leaves, minced, divided

Salt, pepper, cinnamon, nutmeg to taste

½ C. cream or half and half (leave out for vegans; can use veg stock or nut cream)

Fresh Parmesan and sage leaves for garnish (optional)

Cook pasta in plenty of boiling salted water. While that cooks, sauté the onion and red pepper in olive oil till limp, then add garlic and stir around for about a minute. Add the wine and cook it down to about half, then add the broth, pumpkin, half the sage, and seasonings to taste. Add the cream, heat through, then add the sauce to the drained pasta.  Toss some basil chiffonade and parm on top and devour!                www.maryjwhite.com