Adrianna Montano and Margot Da Cunha/The Mirror

When the leaves begin falling off the trees and Stop & Shop becomes engulfed in a field of orange I become elated – it’s pumpkin season!

Pumpkins are one of my favorite things to cook with. They are healthy, colorful and smell delicious!  I often wish they were not just seasonal. Pumpkins can be used in a large scope of recipes. Canned pumpkin is also cheap and easy to work with.

Back in the days when I was forced to get creative in Barone, I can clearly recall the pumpkin tortellini they randomly served my freshmen year. It was so delicious that I found myself leaving the cafeteria feeling uncomfortably full, but so incredibly satisfied.

Lately I’ve had a desire to re-create this recipe, but due to a lapse of time I decided to make a similar dish preparing this pumpkin penne.

And then there’s Gorgonzola cheese, which I recently decided is one my favorite cheeses. It’s comparable to blue or goat cheese; this seems to freak some people out, but give it a try in this recipe.

The sauce tones it down and it gracefully compliments pumpkin.

This dish is simple and will satisfy your pumpkin craving.


(Serves about 3)


1 cup uncooked penne

1 tablespoons olive oil

2 cups thinly sliced


1 ½ cups chopped union

2 garlic cloves minced

1 tsp. chicken bullion

1 tsp. sage

2/3 cup skim milk

2 tsp. cornstarch OR

1 ½ Tbs. of flour

1 Tbs. cold water

1/3 cup crumbled

Gorgonzola cheese

½ cup canned pumpkin

1/8 tsp. nutmeg or cinnamon

salt and pepper

Parmesan cheese



Cook the pasta and keep warm.

Heat the oil over medium heat in a deep medium-sized saucepan. Add the mushrooms, onions, garlic and chicken bullion and cover cooking for about 3 minutes. Uncover and cook until the vegetables are  soft.

In another saucepan bring the milk and sage to a boil reducing to a simmer. Whisk the cornstarch and water together and add to the milk along with the cheese. Cook until thickened stirring constantly (about 2 minutes). Remove from the heat and stir in the nutmeg and pumpkin.

Toss the vegetables into the pasta. Then carefully dress the pasta with the sauce. The amount of sauce used is preferential so make sure to add it slowly to your desired amount (I dressed mine a bit too much!). Top with Parmesan cheese and enjoy. TIP: Use the extra pumpkin to stir into your oatmeal tomorrow morning!

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