Spicy Pumpkin Pasta

Spicy Pumpkin Pasta | Plaid and PaleoI’m sad it’s the last day of September. September is my favorite month of the year and not just because it is my birthday month. September means the beginning of fall. Oklahoma summers can be scorching and fall weather is always a relief. In LA September means less crowded beaches and still plenty of sun. I loved this article from buzzfeed about why fall is the most delicious season. I mean seriously apples, pumpkin, caramel, cider, squash, roasting everything, whiskey and so much more. My drink of choice out is whiskey ginger so I am just celebrating fall all year long.

I really wanted to get on the full-blown pumpkin bandwagon and create my own pumpkin dish. I attempted a six-layer pumpkin dessert. Unfortunately it was a major fail! Oh well. I’m not giving up, but in the meantime I created a savory pumpkin dish! I get really excited when a dish comes out even better than I imagined. This is one of those dishes. This spicy pumpkin pasta combines flavor-packed italian sausage with sweet pumpkin for the perfect fall dish. Serves four or two really hungry people!

Spicy Pumpkin Pasta | Plaid and Paleo

Paleo Spicy Pumpkin Pasta

Ingredients

  • 1/2 spaghetti squash
  • 1 tbls ghee
  • 3 spicy italian sausage links (casting removed), or 1/2 pound spicy italian sausage
  • 1 large carrot, diced
  • 1/2 sweet onion, diced
  • 2 garlic cloves, diced
  • 1/2 cup chicken broth
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut milk
  • 3 sage leaves, chiffonade
  • 1/8 cinnamon
  • 1/4 tsp nutmeg

Directions

    For the spaghetti squash:
  1. Heat oven to 375 degrees.
  2. Cut squash lengthwise and remove the seeds and string bits from the middle with a spoon.
  3. Pop in the oven on a baking sheet flesh side down for 35-40 minutes or until you can easily pierce the flesh with a fork.
  4. Remove from oven and let cool.
  5. Once cooled, create squash noodles by running a fork lengthwise along the squash flesh.
  6. For the sauce:
  7. Heat ghee in small dutch oven or medium sauce pot over medium heat.
  8. Brown sausage and break apart with a wooden spoon.
  9. Once sausage is browned, remove with a slotted spoon onto a plate with a paper towel.
  10. In the same pot, toss in diced carrot and cook for 5-10 minutes until they soften.
  11. Add in onion and garlic and cook until onions are translucent and garlic is fragrant. Stir fairly often so the onions don’t burn.
  12. Add in chicken broth and pumpkin. Bring mixture to a simmer and cook for a minute. Stir in coconut milk.
  13. Use an immersion blender to make concoction nice and smooth. You can also put the mixture into a blender.
  14. Once a silky consistency is reached, add in sage, cinnamon, nutmeg and sausage.
  15. Stir until all ingredients are well combined.
  16. Toss sauce with 4 cups of squash and serve.
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Enjoy!
x vanessa

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