1 pound penne or rigatoni cooked al dente
1 can organic pumpkin
1 cup plus ½ and ½
3 TBSP butter, gently browned.
1 container chopped butternut squash (I buy it precut from Yoder’s produce market)
2 Macintosh or Empire apples peeled, cored and wedged
½ teaspoon Autumn spice blend or pumpkin pie spice
Kosher salt and fresh ground black pepper
1 pound chicken sausage
1 Teaspoon fresh chopped sage leaves
½ cup plus turkey broth or chicken broth
On a large cookie sheet place 1 teaspoon olive oil and butternut squash and apples. Season and roast in preheated 375 degree oven until tender but not too soft.
Remove from oven and Set aside.
Heat large pan and grill chicken or Italian sausages. Break into pieces. Deglaze pan with stock.
Heat butter in large pan.
Add pumpkin filling, seasoning and then gently whisk in ½ and ½.
Add pasta and stir to coat completely.
Season to taste. Add ½ of roasted apples with squash and the cooked, browned sausages and any remaining liquid from the pan.
1 pomegranate, cut and seeds removed
4 cups baby organic spinach
1 fresh fennel bulb
Room temp or chilled remaining of roasted squash and apple.
Arrange on a platter
In a separate bowl whisk 1 teaspoon grain mustard with 1 teaspoon pure maple syrup. Whisk in Honey white balsamic or plain white balsamic vinegar and a small amount of olive oil. Season with salt and pepper and drizzle over salad