This dish combines sweet pumpkin puree and tangy goat cheese, into a sauce that is served over spaghetti. It's a welcoming dish, during the autumn and winter nights. Serve with garlic bread and peas.
Can be found online. Alternatively, you could take cubed butternut squash and steam it until soft. Place into a food processor or liquidiser and process until smooth. Et voila, you have pumpkin puree!
It was very nice but very rich couldn't really have too much at once. Maybe a little less goats cheese as it over powered the dish but overall very yummy! - 25 Oct 2011
This was a tasty, easy recipe that can easily be played around with. I made with whole-wheat spaghettig and omitted the onion and used a bit more cinnamon, garlic and nutmeg than listed. I also used low-fat mozzerella instead of goat cheese as that is what I had on-hand. Will make again. - 09 Nov 2009 (Review from Allrecipes US | Canada)
This was delicious. Though I did make some changes based on the ingredients I had on hand. I used penne pasta and 1 whole red onion. I mixed the pumpkin ( I used about 20 oz) with the onion and garlic and then added enough chicken stock and half-and-half to make it the proper constistency (no where near 2 C chicken stock). I used only a pinch of cinnamon and it was still way too much, tasted like pumpkin pie. I ended up making it a little too spicy trying to mask the cinnamon taste. Just before it was finished I mixed in about 1/4 C fresh grated parmesan and about 6 oz skim ricotta that I needed to use up. This would have been a five-star recipe without the cinnamon, which is how I will make it in the future. Thanks! - 23 Nov 2010 (Review from Allrecipes US | Canada)