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I know what you’re thinking – why would you make something with pumpkin in the spring?  Who has pumpkins in April?

Oddly enough, we do.  A couple of pumpkin stragglers that managed to narrowly escape carving in October have somehow hung onto dear life in our living room.  I was adamant that the Christmas tree come down before mid-January, yet somehow I’ve left the pumpkins alone.  Now they seem like a fixture in our living room.  And we probably won’t do anything with them until we move at the end of the month because, ironically, I didn’t use either of them to make this recipe.

That’s right, the pumpkin from this recipe was roasted back on October and frozen.  Only now, with the promise of produce-filled Farmer’s Markets on the horizon, am I’m finally getting through the stash of veg I froze in a frenzy last fall.  So yes, I made something with pumpkin in March.  Deal with it.

When you finally have the urge for pumpkin again in the fall, I suggest this dish.  It sounds odd, but its hearty, nicely spiced, and filling.  Enjoy!

Pumpkin & Ricotta Pasta Casserole

  • Olive oil
  • 1 pound pasta, such as farfalle, small shells, or elbows
  • One 15-ounce container ricotta
  • One 15-ounce can pumpkin puree
  • 2 eggs
  • 1/2 cup yogurt
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup loosely packed fresh sage leaves, finely chopped
  • 2 large garlic cloves, finely chopped
  • 3/4 cup grated Parmesan, divided
  1. Heat the oven to 375°F. Lightly oil a 9×13-inch baking dish with olive oil. Set aside. Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil.
  2. In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.
  3. Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans, chopped pecans, sage, and garlic. Stir in 1/2 cup Parmesan.
  4. Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.
Source: The Kitchn
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