Baked Pumpkin Ziti

I am a pumpkin lover through and through.  Fall is my favorite time to take advantage of using this seasonal vegetable in as many ways as possible.  Although I typically lean towards sweeter pumpkin dishes, I have started truly enjoying the savory side that pumpkin has to offer.  This dish was a huge success at a recent dinner party accompanied by tender steak filets and a cranberry, walnut, gorgonzola spinach salad.  

Baked Pumpkin Ziti

(Serves 8-10)

Ingredients

6 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup pancetta, diced

3 cups chicken stock

1-29 ounce can of pumpkin purée

5 sage leaves, roughly chopped

1/2 tablespoon cumin

1/8 teaspoon cayenne pepper

1 pinch cinnamon

1/8 teaspoon chili powder

Salt and pepper to taste

2 pounds (2-16 ounce boxes) of ziti rigate or a similar pasta

1/4 cup heavy cream

1/2 cup parmesan 

1/2 cup pecorino romano

Directions

In your largest skillet, heat the olive oil on medium heat and sauté the onion and garlic until just tender.  Add the pancetta and sauté until lightly browned.  

Deglaze the pan with 2 cups of the chicken stock and simmer for 5 minutes.  Add the pumpkin, sage, cumin, pepper, cinnamon, chili powder and salt and pepper to taste.

Simmer on low, stirring frequently, for about 30 minutes so that the flavors can meld together. You can add more chicken stock to achieve your desired thickness.  

Preheat the oven to 375˚ F. 

After 30 minutes, prepare the pasta according to the package directions.  Make sure that you cook the pasta to a true al dente as you will be baking it and you don't want mushy pasta. 

Strain the pasta and coat with a drizzle of olive oil and return to the pot.  Finish the pumpkin sauce with the cream and reseason if necessary.  

Mix the sauce with the pasta and pour into a large greased casserole dish.  Sprinkle the cheess on top and bake covered for 20 minutes and then uncover and bake until browned and bubbly.