Sunday, October 11, 2009

Pumpkin for Dinner? Why Not!

Good news, folks!  Pumpkin can now be found on more and more store shelves.  While I haven't seen it yet in two of the stores I frequent most often, mega giant Wal-Mart now has plenty in stock.  Let's celebrate with another pumpkin meal, k?  It took a while to find a recipe online that didn't utilize sweet spices (cinnamon, ginger, cloves, etc.) alongside the pumpkin in a savory sauce.  Don't get me wrong, I love pumpkin & spice...just not in my dinner.  This is another one of those sneaky dishes you can feed to your unsuspecting pumpkin or veggie haters.  It's a creamy, savory meatless meal with a touch of warmth--and not at all pumpkin pie-like.

(Flour, oil, and spices not pictured)

Spinach Tortellini with Mushrooms & Pumpkin Sauce
Serves 6.  Original recipe here.

12 oz. package dried spinach tortellini
1 Tbl. extra virgin olive oil
8 oz. sliced mushrooms
4 green onions, sliced
4 cloves garlic, minced
2 Tbl. flour
12 oz. can evaporated milk
½ tsp. salt
¼ tsp. pepper
cayenne pepper, to taste
1 cup pumpkin

Cook tortellini in boiling salted water according to package directions.  While tortellini is cooking, prepare pumpkin sauce.

In a skillet, heat olive oil and sautee mushrooms until golden, about 5 minutes.  When mushrooms have finished releasing their liquid, add green onions and garlic to pan.  Cook over medium heat for 3 minutes, stirring constantly. 

Combine flour, evaporated milk, salt, pepper, and cayenne in a measuring cup, stirring until smooth.  Add to saucepan and stir.  Bring to a boil, and cook until thickened, stirring constantly.  Reduce heat to low and stir in pumpkin, allowing it to heat through.  Toss finished sauce with cooked tortellini and serve.


  1. Haha of course Wal-mart would ;p. Still this looks great and I'm glad I stockpiled a little on my last trip.

  2. This is such an original recipe! Great way to use pumpkins :)

  3. I'm making this for dinner. That's settled.