Needing a quick dinner and spotting a recipe that I adapted from Bon Appetit, I made this pumpkin sauce with pasta for supper Sunday night. Using fresh sage from my garden put this simple pumpkin ...

Stir to combine. Add the pumpkin, stir in the milk, then cook over low heat for about 5 minutes. Taste to adjust seasoning as ...

Remove the pumpkin from the oven and add it to the pasta. Pour over the sauce and mix together. Add salt and pepper, to taste. Serve in a bowl with the Parmesan over the top.

Heat a skillet over medium heat and toast the pumpkin ... in the sauce until just cooked through, about 10 minutes, and serve with lime wedges. This tastes best the day it’s made. Recipe ...

Pour the pumpkin filling into the pie crust ... Serve at room temperature with the pecan-caramel sauce and sweet cream. (Recipes below). For the pecan-caramel sauce: Heat the sugar in a large ...