When my dad brought two 30-pound pumpkins into our house, I could not help but browsing the internet for recipes including pumpkin. Not long after, I decided to serve a pumpkin-inspired menu on Halloween night. The hubby and I opted to stay in, have dinner and watch a scary movie.
Pumpkin soup and pie were the obvious dishes on the menu. I was a bit clueless about the main course, but eventually decided on the penne with roasted butternut squash, pancetta and sage I found on the Martha Stewart website. I had made this before, only now I used a pumpkin instead of butternut squash. I also added some carrots as they go well with it.
The recipes for the soup and pie are in Dutch, but I’m sure it’s fairly easy to find a similar recipe in English, if you’d like to try your hand at this.
(on a side note: I left out the goat cheese and ham in the pumpkin soup. I cooked the pasta with a chicken bouillon cube and used half a cup of the pasta liquid to prepare the rest of the meal. I also stirred the pumpkin and carrot instead of roasting them in the oven.)