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