Not quite 4 weeks ago I roasted and pureed a fairytale pumpkin.  A big fairytale pumpkin.  After making pumpkin pies, pumpkin cupcakes, chicken with pumpkin, pumpkin butter, and pork with pumpkin, I decided pasta with pumpkin needed to be done.  Pumpkin is just so versatile.  You can do anything with it.

So I started out with the rest of the sage sausage I bought yesterday for the sausage gravy.  I browned it off, added a couple of cups of pumpkin puree, maybe a quarter-cup of heavy cream (clean out the refrigerator) and about a half-teaspoon of dried sage, and a pinch of salt and pepper.

Served over butternut squash ravioli.

Creamy goodness.

I’m lovin’ that pumpkin, which is a good thing… I have pumpkin for days in the freezer…  More pies, pumpkin rolls… and I really need to do a pumpkin soup…

Yeah…  definitely lovin’ it!