Shocker, the pumpkin I roasted last night (after ravaging it for seeds) didn’t suck! It needed a good bit of brown sugar, but I’m not entirely sure that I ever liked the taste of unadulterated pumpkin so I’m not holding that against myself.
I got about a cup of pumpkin from the roasting and I knew instantly that if I didn’t immediately use it in a recipe I was going to pass it over every day until it went bad in the fridge.
So! I found a recipe that a. looked amazing and b. I had nearly every ingredient for in my kitchen: one pot pasta with pumpkin. Before stopping home I grabbed some cream and Parmesan at the corner store (yeah, yeah, a fridge without Parmesan is super depressing but I have a newborn baby and I’m blaming it on her because she can’t talk yet) and I was ready to go.
20 minutes after Ellie went down for bed, Alex and I were sitting down to a super tasty dinner of what is basically pumpkin macaroni and cheese. It tasted like pepper and fall and was so freaking good!
Big win. There’s some leftover if you want to stop by and try it, Nora 🙂