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You are here: Home / A to Z Recipe Index / Make-Ahead Sausage and Pumpkin Penne Recipe

Make-Ahead Sausage and Pumpkin Penne Recipe

By -Tam | Food Apparel 2 Comments

A new savory use for our favorite fall flavor: this Make-Ahead Sausage and Pumpkin Penne Recipe can be made in advance and then simply warmed up in the oven right before time to serve. 

Make-Ahead Sausage and Pumpkin Penne Recipe

Are you on the pumpkin lover or pumpkin hater bandwagon? Because apparently there’s a really strong opinion about this folks! I never knew it create such heated debates online. But I’m telling you, it can rank right up there with any political discourse. 😀 Anyway, I am on the pumpkin love, but not OVERLY love. The majority of my pumpkin creations are sweet, but I like to mix it up a bit and through in some savory options. Dinner-in-a-Pumpkin is our Halloween tradition. And a newest creation, this Baked Sausage and Pumpkin Pasta. I like using penne for the noodles, but you can really use any hearty noodle: rigatoni, bowtie….. lotsa options here. 

Now let me tell you what I really like about this dish: Make-Ahead. Yes, you heard me. And if you knew my household this time of year, you would know that those are some life saving words right there. Between running kids around, starting to prep for the holidays, and just the normal everyday chaos of life, this meal is a lifesaver. I got the original idea of a pumpkin-based pasta dish from a version that I saw from Paula Deen that featured bacon.  Not a big fan of it with bacon, but the sausage hits just the right spot.  

Make-Ahead Sausage and Pumpkin Penne Recipe

Make-Ahead Sausage and Pumpkin Penne Recipe
5 from 1 vote
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Baked Sausage and Pumpkin Penne Recipe

Course Main Course
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Author Tammy Blankenship

Ingredients

  • 1 pound ground sausage pork, turkey, or chicken
  • 1 small onion chopped
  • 1 tablespoon minced garlic
  • 1 pinch pepper flakes optional
  • 1 tablespoon neutral oil
  • 1 ounces can pumpkin puree 15-
  • 1 1/2 cup chicken stock
  • 1/2 cup cream or evaporated milk optional
  • 2 teaspoons chopped fresh sage leaves or 1/2 tsp ground sage
  • 1/2 teaspoons salt
  • 3/4 pound Penne pasta cooked to al dente
  • ½ cup Parmesan cheese plus more for topping

Instructions

  1. Preheat oven to 375 degrees F. Grease 9x13 baking pan.
  2. In a deep skillet, heat oil over medium heat until it runs quickly in the pan.
  3. Cook sausage and onion over medium heat until the sausage is cooked through.
  4. Add garlic and sage and cook for 1 minute.
  5. Add pumpkin, broth, salt and pepper.
  6. Cook for 5 minutes until smooth and thickened.
  7. Add milk/cream if desired.
  8. Add cheese.
  9. Mix in cooked noodles.
  10. Place in pan.
  11. Sprinkle with extra cheese.
  12. Bake for 20 minutes or refrigerate and bake for 35 minutes when ready to eat.

 

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-Tam | Food Apparel

I'm Tammy and I love to be in the kitchen! I'm married and have three little tagalongs who love to help out with the food prep. My secret foodie dream is to open a bakery. Want to know more about me? Go here for a little Q&A.

Latest posts by -Tam | Food Apparel (see all)

  • Make-Ahead Sausage and Pumpkin Penne Recipe - November 17, 2017
  • Sweet Potato Hash with Sausage and Avocado Recipe - July 18, 2017
  • Giant Cookie Recipe - October 20, 2015

Filed Under: A to Z Recipe Index, Fall Favs, Fall-Winter, Holidays, Pasta & Pizza, Seasons, Thanksgiving, The Main Event Tagged With: main course, penne, pumpkin, sausage

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Comments

  1. Michelle Christensen says

    November 18, 2017 at 3:31 am

    I’ve made a very similar recipe for years and instead of using just a regular flavored sausage I love to use a maple flavored sausage. It’s so yummy!

    Reply
    • Food Apparel says

      November 18, 2017 at 4:22 pm

      That sounds amazing Michelle! Definitely going to give it a try sometime.

      Reply

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