Pumpkin and sage are one of my faaaav flavor combinations. Every fall, I bring it out in my cooking! No but seriously. Let me explain…
So there’s this old Rachel Ray recipe where you make a pumpkin sage sauce and serve it over penne with sausage. I looooved it when I made it. Making it sort of became this fall tradition of mine.
I just had to look it up, and it was about *11* years ago that Rae Ray’s recipe was published. Eleven! And every fall I’ve been making some version of it. Now that’s sayin’ something!!! Am I right? I can’t believe it’s been that long… where is the time going???
One of the things I love the most about food is how it’s tied to memories. I have sooo many memories with this dish. I remember the first time I made it during my first season racing cyclocross in Columbus, Ohio. I was chilled, exhausted, and starving after a race when I came home and warmed up with this dish. Dang, it hit the spot!
My husband and I met during the fall. We met on vacation so we didn’t live in the same city. The first time he came to visit me I was living in Seattle. We took a trip to Pike’s Place Market and shopped for ingredients so we could cook dinner together that night. What did we make? For our first meal, first stay-at-home date night? This pumpkin sage sauce over pasta with sausage.
I have since personalized the dish for everyday eating and “health-ed” it up a bit. Made it with all whole foods. Last year while living in Durango, Dan and I got into the habit of making healthy casseroles. They’re awesome for lunch. In the cooler weather months, I totally crave warm food. Even when packing a lunch for work, I want something I can heat up for a hot lunch. SO satisfying. Casseroles are perfect! Make em on the weekends, then you’ve got em for the week! So easy.
Let’s get to the details on this dish. You roast up some spaghetti squash. (We’re off to a great start already, yeah?) Then, start your sauce by searing Italian sausage with onion. I use Italian turkey sausage, but feel free to use traditional pork sausage. Go with sweet, hot, mild, whatever you like! You know me, I like the hot! Since it’s been 11 years, I’ve also made this in years where I was more vegetarian. I used Field Roast’s Italian Sausage (vegan) and they’re DELICIOUS. I even used them the other day when I stuffed poblano peppers with this “sausage” quinoa mixture. Dan didn’t even know!! I never told him, shhhhh. Then you add garlic, fresh sage, white wine, PUMPKIN PUREE, broth (I use beef, chicken or vegetable works too!), and goat cheese (for that creamy tang!). Then you add a hint of cinnamon and nutmeg. When the sauce cools, you add it to the spaghetti squash with a couple whisked eggs just to hold it all together. Bake, slice, and you’re good to go!!! To make it paleo just omit the goat cheese.
- A 1-1½ pound spaghetti squash
- 1 tablespoon olive oil
- 1 pound Italian turkey sausage
- 1 medium onion, diced
- 4 cloves garlic, peeled and minced
- 2 tablespoons fresh sage, chopped
- ½ cup white wine
- 1 cup pumpkin puree
- ½ cup beef broth
- 2 oz goat cheese
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 eggs, whisked
- Preheat oven to 400 F. Cut spaghetti squash in half, lengthwise. Scoop out seeds and discard. Season inside with olive oil, salt and pepper. Place cut side up on a rimmed baking sheet. Bake for 1 hour.
- Meanwhile, heat olive oil in a large pan over medium heat. Add the sausage and the onion, breaking the sausage apart with a spoon. Once the sausage is cooked through (the pink is gone) add the garlic and sage; cook for another 1-2 minutes. Add the wine and cook for 1 minute. Add the pumpkin puree, broth, goat cheese, cinnamon, nutmeg, salt, and pepper, stirring until fully combined. Remove from the heat to cool.
- Scoop out the spaghetti squash threads and place in a large bowl. Season with salt and pepper. Add the cooled pumpkin sauce and eggs, and stir to fully combine.
- Transfer mixture to a greased 9x9 baking dish. Turn down oven to 350. Bake for 1 hour or until top and edges are browned.
Can’t get enough spaghetti squash? Here’s more for you:
If you’re unfamiliar with spaghetti squash, check out my post for Basic Spaghetti Squash where I show you how to cook it, why it’s such a popular substitute for traditional spaghetti, how it compares nutritionally and many ways to cook with it.
Also try Parm and Parsley Spaghetti Squash… one of my favorites! SO simple and SO good. I mean, parmesan, sweet heavenly parmesan… makes anything better!
Lastly, if you’re interested in preparing spaghetti squash like traditional Italian spaghetti, try it with my Nana’s Italian Tomato Sauce on top! Nana’s sauce cooks meat (pork and Italian sausage) in the sauce, so you’ve got your full, balanced meal in one pot.
I just made this! It looks and smells great. I omitted the wine and added an extra half cup of homemade bone broth and I left out the cheese which I think should be fine. Thanks for the recipe!