I made this recipe last year when a pumpkin pasta sauce was on sale at the local grocery store. For this recipe I made the pumpkin sauce from scratch, and added some roasted butternut squash.
For the pasta, I really like rigatoni. Unfortunately when I went to get the ingredients for this recipe I forgot to buy rigatoni and had to use thin spaghetti I already had at home. —David White
8 servings of pasta
28 oz can pumpkin puree
garlic cloves, minced
1-1.5 pound package of peeled and cubed butternut squash, cut into 1/4 inch cubes
Preheat oven to 375 degrees. In a bowl, mix butternut squash, olive oil, and a liberal amount of salt. Spread over a tin foil-lined baking sheet and bake for 25 minutes.
Melt a tablespoon of butter in a dutch oven or large saucepan over medium-high heat. Add the ground turkey and cook, stirring occasionally, until completely brown, 10-12 minutes. Remove from pan and set aside. Throw away any excess liquid
Melt the other tablespoon of butter over medium heat and add garlic, stirring until fragrant. Add the pumpkin puree, chicken broth, two teaspoons of salt, pepper, and red pepper flakes. Stir to combine and bring to a boil. Simmer for 10-15 minutes
Meanwhile, bring a stockpot full of salted water to a boil. Add pasta and cook until al dente (7-10 minutes). Once finished, reserve 1 cup of the pasta water, then strain the pasta in a colander.
Combine everything together. Add turkey, butternut squash, cream, pasta, and water to the pan with pumpkin sauce. Stir to combine, then simmer until slightly reduced.