The viral marry me chicken has been on my list to make for so long so I decided why not put a pumpkin spin on it for fall and finally make it for dinner and spoiler alert it came out amazing! Creamy and delicious and so easy to make, I know you’ll love this one pan meal for a cozy fall meal this time of year.

Pumpkin puree complements the mushrooms, sun-dried tomatoes and chicken so well, plus it adds more flavor and nutrition to every bite. The sauce that comes together from the chicken broth, coconut milk and pumpkin puree is one you will want to spoon up and make sure you get every last drop of — it’s that good!

Pair this pumpkin chicken recipe with rice, pasta, or mashed potatoes and store leftovers in the fridge for a great lunch the next day. On busy weeknights in the fall when you want something cozy and uncomplicated, this ones for you!

Ingredients for Mary Me Chicken with Pumpkin

• Chicken Breast
• Avocado or Olive Oil
• Pumpkin Puree
• White Mushrooms
• Sun-dried Tomatoes
• Chicken Broth
• Coconut Milk or Heavy Cream — use coconut milk to keep this recipe dairy free. I found it added to the creaminess without giving a coconut taste.
• Parmesan Cheese — substitute nutritional yeast to keep this recipe dairy free
• Garlic
• Oregano
• Thyme
• Red Pepper Flakes
• Salt and Pepper

equipment / utensils:

• 10 or 12 inch skillet
• wooden spoon

How to Make Marry Me Chicken with Pumpkin

1. Prepare the chicken.
2. Remove the chicken from the pan.
3. Add the aromatics to the pan and the veggies.
4. Build the sauce and let it simmer.
5. Add the chicken back to pan.
6. Finish in the oven.
7. Serve immediately and enjoy.

Grab the full recipe below! If you make it, I’d love to see — tag me on Instagram @onceuponapumpkin.

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Mary Me Pumpkin Chicken

This marry me pumpkin chicken recipe makes for the perfect one pan cozy meal this fall!

Course easy recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Equipment

• 1 10 or 12 inch skillet pan

Ingredients

• 1 lb chicken breast, trimmed and tenderized
• 1 1/2 tbsp avocado or olive oil
• 1 cup chicken broth
• 3/4 cup coconut milk or heavy cream
• 1 cup mushrooms, sliced
• 1/2 cup pumpkin puree
• 3/4 cup grated parmesan cheese
• 1/2 cup packed sun-dried tomatoes, sliced
• 2 tsp Italian seasonings
• 1/2 tsp red pepper flakes
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, roughly chopped

Instructions

• Pre-heat the oven to 375 degrees F. Season chicken with salt and pepper. Heat a skillet with avocado oil and sear chicken on both sides for about 5 minutes. Remove from skillet.
• To the same skillet add a little more oil, minced garlic and spices. Sautee for a about 1 minute on low heat before adding the mushrooms, chicken broth and coconut cream, pumpkin puree and parmesan cheese. Stir together and cook for another 2-3 minutes.
• Next add sun-dried tomatoes stir together and let simmer. Nestle the chicken back into the skillet and place in the oven for about 10-15 minutes. Checking after 10 minutes to see if the chicken has reached an internal temp of 165 degrees F.
• Remove from the oven. Sprinkle with more parmesan cheese and fresh parsley. Serve immediately and enjoy!

More Savory Fall Recipes You’re Sure to Love

• Pumpkin White Wine Chicken with Orzo
• Autumn Salmon Squash Bowl
• Fall Farro Salad with Delicata Squash

The post Marry Me Pumpkin Chicken appeared first on Once Upon a Pumpkin.

Fall is all about cozy meals and warm flavors and I know these pumpkin enchiladas with avocado crema will be on repeat for you this season like they are for me! 

I love this savory take on pumpkin because it truly shows just how versatile pumpkin and avocado really are! Pumpkin is not just for sweet treats and avocado is not just for guacamole. Pumpkin puree mixed chipotle peppers and spices create a delicious smoky pumpkin enchilada sauce that covers enchiladas filled with avocado crema, chicken, black beans and cheese. 

As this is a busy season for me, I’m all about a quick, balanced and nutritious meal that I can have for lunch the next day too and these pumpkin enchiladas with avocado crema check all of those boxes for me! 

They are balanced with carbs, protein and healthy fat thanks to avocado, and the cool creaminess of avocado balances the smoky pumpkin flavor really well. Once they’re baked and bubbly, I like serving them in a bowl with all the fixings on top — shredded lettuce, diced red onion, and more fresh cilantro and pumpkin seeds and of course sliced fresh avocado!

Ready in less than an hour and very fresh and flavorful, I know this recipe is sure to be a hit in your kitchen! 

Avocado and pumpkin are a power pairing for fall that make this recipe extra nutritious and I’m excited to team up with Avocados – Love One Today^® to give you a chance to win 1 of 6 $500 visa^® e-gift cards. Subscribe to Love One Today’s newsletter and enter the Fall Sweepstakes at LoveOneToday.com/avocadoandpumpkin today. Good luck!

Nutritional Highlights of This Pumpkin Enchilada with Avocado Crema Recipe 

When it comes to nutrition, pumpkin and avocado have a lot in common. Both technically fruits, pumpkin and avocado contain beneficial nutrition for immune function thanks to their vitamin C content and blood pressure benefits thanks to their potassium content. Avocados are definitely a staple for me that I’m always adding to bowls, sandwiches, or salads for more nutrition! 

One key nutritional highlight that I think is especially cool is the fact that the good fats in avocado help increase the absorption of the fat-soluble vitamins found in pumpkin — A & E. An added benefit of this delicious recipe! 

Here are a few additional nutritional highlights: 

• A third of a medium avocado contains 6 grams of good fats which can act as an immune system booster by helping increase the absorption of fat-soluble vitamins A, D, E and K.

• A 1 cup serving of pumpkin is a good source of vitamin E, and an excellent source of vitamin A. Vitamin A is critical for vision and is involved in immune function.

• Avocados contain 250 mg of potassium (6% DV) per serving.

• A serving of pumpkin is a good source of vitamin C (12% DV) per serving.

• Pumpkins contain 400 mg of potassium (8% DV) per serving.

Ingredients for Pumpkin Enchiladas with Avocado Crema: 

• pumpkin puree
• tomato paste 
• veggie broth 
• chipotle chili in adobo 
• lime 
• chili powder 
• cumin
• garlic powder 
• cinnamon 
• salt
• fresh garlic 
• fresh avocados
• plain Greek yogurt 
• cilantro
• tortillas
• shredded chicken 
• black beans
• shredded Mexican cheese 
• pumpkin seeds
• jalapeño
• romaine lettuce
• red onion

Equipment/Utensils 

• 9X13 baking dish
• High-speed blender
• Food processor
• Cutting board 
• Knife 

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Pumpkin Enchiladas with Avocado Crema

umpkin enchiladas with avocado crema make for a nutritious and delicious weeknight meal in the fall! Smoky pumpkin enchilada sauce is complemented by a cool avocado crema wrapped into every enchilada and topped with fresh cilantro, jalapeños, pumpkin seeds, and avocados! 

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 3

Ingredients

Pumpkin Enchilada Sauce: 

• 1 can (15 oz.) pumkin puree
• 1 tbsp unsalted tomato paste
• 1 cup low sodium vegetable broth
• 1 chipotle chili in adobo
• juice of 1/2 lime
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. cinnamon
• 1/2 tsp. salt

Avocado Crema:

• 1 1/2 ripe, medium, fresh avocado(s) halved, pitted & peeled
• 1/2 cup plain Greek yogurt, non-fat
• 1/4 cup fresh cilantro, roughly chopped
• 1 fresh lime, juiced
• 1 clove garlic
• 1/2 tsp. salt

Pumpkin Enchiladas: 

• 6 6 – inch flour or glute-free tortillas
• 1 cup pumpkin enchilada sauce
• 1 cup avocado crema
• 1/2 ripe ripe, medium, fresh avocado(s) halved, pitted & peeled
• 2 cups shredded chicken
• 1 cup black beans, rinsed and drained
• 1 cup shredded Mexican cheese
• 1/4 cup cilantro, for serving
• 1 tbsp. pumpkin seeds, for serving
• 1 jalapeno, seeded and sliced, for serving
• 1 cup shredded romaine lettuce, for serving
• 1/4 cup red onion, diced or sliced, for serving
• 2-3 lime wedges, for serving

Instructions

For the Pumpkin Enchilada Sauce:

• Combine all of the ingredients in a high-speed blender and blend until smooth.

For the Avocado Crema:

• Add all of the ingredients to a food processor or blender and process until smooth.

For the Pumpkin Enchiladas

• Preheat the oven to 350 degrees F.
• Spread of layer of pumpkin enchilada sauce on the bottom of a 9X13 baking pan covering the bottom.
• To assemble the enchiladas, start by warming up the tortillas over low on the stove to make them easier to fold.
• Spread a layer of avocado crema on the tortilla, top with shredded chicken, black beans and cheese. Repeat with remaining tortillas and place seam side down in the baking pan.
• Pour remaining pumpkin enchilada sauce over the top of the tortillas in the pan so that they are covered. Top with remaining cheese.
• Bake for approximately 25 minutes until the cheese is melted and the edges are bubbly.
• Remove from the oven and top with fresh cilantro, sliced jalapeno, sliced avocado and pumpkin seeds.
• Serve enchiladas in a bowl with shredded lettuce, diced red onion and lime wedges to garnish. Enjoy!

Notes

Store left over enchiladas covered in the fridge for 1-3 days. 

This recipe was created in partnership with the Avocados – Love One Today^®. As always all of my opinions are my own and I appreciate your support! 

Be sure to subscribe to their newsletter at LoveOneToday.com/avocadoandpumpkin this fall for your chance to win 1 of 6 $500 visa^® e-gift cards!  

More Savory Pumpkin Recipes You’re Sure to Love: 

• Pumpkin White Bean Chicken Chili 
• Pumpkin Turkey Chili 
• Pumpkin Cacio e Pepe 
• Pumpkin Baked Feta Pasta

Pin this recipe for later!

The post Pumpkin Enchiladas with Avocado Crema appeared first on Once Upon a Pumpkin.

I’m bringing this 2020 baked feta pasta trend that went viral on TikTok back but this time with a pumpkin twist for fall! Pumpkin feta pasta will be your new favorite way to enjoy a cozy pasta dish this fall. Every noodle is covered with a silky smooth pumpkin sauce that’s warm and cozy for the season!

Fall calls for warm meals on chilly nights and while I love a good pumpkin baked good, savory pumpkin meals like chilis, pasta bakes and soups get me just as excited! Not many other fruits or vegetables are as versatile as pumpkin is and that’s one of the reasons I love it in the fall and all year round.

Pumpkin Feta Pasta

Pumpkin is so good made into a pasta sauce which got me thinking — could I mix it into feta cheese for baked feta pasta?! If you’re reading this you know the answer is yes and I’m so excited that this feta cheese pasta recipe with pumpkin turned out even better than I imagined when I first set out to make it!

Your house will smell amazing while the garlic, shallot and sage bake with the feta cheese and once golden and fragrant all you have to do is stir everything together with the pumpkin puree and pasta water for this pumpkin pasta recipe. It’s all about this pumpkin sauce and let me tell you — it’s good!

This sauce is made without cream. Instead it gets its creaminess from the baked feta cheese. Once the feta is baked and the garlic, sage and shallots are roasted and golden brown everything comes together really quickly for this meal that would be perfect to make for a girls dinner or any get together in October.

Pumpkin Nutrition

Pumpkin truly is a fall superfood — it’s packed with vitamin A, E, and C which are all super good for skin health and immunity, plus it’s a good source of potassium and fiber. Not only does it add fall flavor to anything you add it too but you can feel good knowing you’re getting extra nutrition in there too!

Overall, this recipe is really simple and made with nutritious ingredients making it a healthy pumpkin pasta bake to enjoy this fall. I recommend pairing it with a source of protein like chicken or salmon. You could also us chickpea or lentil-based pasta to give it some more plant-based protein.

I haven’t tried it you could make this using vegan feta for a dairy free version (I’m not sure if that bakes the same!)

Ingredients for Pumpkin Feta Pasta

• Penne Pasta — you could use whatever pasta shape you like for this recipe — penne works really well! Use gluten free or lentil based pasta if you prefer.
• Pumpkin Puree — I use Libby’s pumpkin puree for nearly all of my pumpkin recipes.
• Feta Cheese — you will need a block of feta for this recipe.
• Garlic — the garlic will smell amazing while it bakes and flavor the pumpkin sauce nicely.
• Shallot — shallot complement the pumpkin in this recipe so well!
• Sage — sage and pumpkin are a dynamic flavor duo. They just go together SO well!
• Olive Oil
• Red Pepper Flakes
• Salt & Pepper

equipment / utensils

• 9X13 baking dish
• wooden spoon
• cutting board
• knife

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Pumpkin Baked Feta Pasta

Pumpkin baked feta pasta is a fall twist on the TikTok viral feta pasta that's easy to make and absolutely delicious for the season! Creamy pumpkin sauce covers every noodle for a cozy meal.

Course Main Course, Side Dish

Cuisine vegetarian

Keyword feta pasta, pasta pumpkin bake, pasta with pumpkin sauce, pumpkin feta pasta bake, pumpkin pasta bake

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Equipment

• 1 9X13 baking dish
• 1 wooden spoon
• 1 cutting board
• 1 knife

Ingredients

• 1/4 cup olive oil
• 1 8 oz. block of feta cheese
• 2 small/medium shallots, thinly sliced
• 2 cloves garlic, cut lengthwise into thirds
• 4-5 sage leaves
• 1/4 tsp. red pepper flakes
• 1 tsp. salt
• 1/2 tsp. freshly cracked pepper + more for garnishing at the end
• 1 lb penne pasta
• 2 cups pasta water
• 2/3 cup pumpkin puree

Instructions

• Preheat the oven to 415 degrees F. Add olive oil to the dish and place the block of feta in the middle. Add salt and pepper. Bake for 20 minutes (see notes).
• Remove from oven and carefully add shallots, garlic and sage making sure they are covered in the olive oil. Place back in the oven for an additional 10-12 minutes. At this point the shallots and garlic should be roasted and soft and the sage crispy.
• Next, cook the pasta according to package directions. Reserve 2 cups of pasta water.
• Remove the feta from the oven, use a spoon to break it up and mix it with the garlic, sage and shallots. Stir in pumpkin puree and 1 cup pasta water until a smooth and creamy pasta sauce begins to form.
• Add in pasta and stir together. Add more pasta water 1/2 cup at a time (in total I added an additional 1 cup) until all the noodles are covered in the sauce and it's smooth and creamy. Top with freshly cracked black pepper and enjoy!

Notes

I’m recommending baking the feta first before adding the garlic, shallots and sage so they don’t burn. Since we’re baking at a high temperature I found this to work best. 

Also be sure to check out my greek baked feta pasta recipe too!

More Pasta Recipes Featuring Pumpkin You’re Sure to Love:

• Pumpkin Cacio e Pepe
• Creamy Pumpkin White Wine Pasta Sauce
• Pumpkin White Wine Orzo with Chicken

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The post Feta Pumpkin Pasta Bake appeared first on Once Upon a Pumpkin.

There’s nothing more cozy on a chilly fall night than a bowl of pumpkin pasta. If you’re a pumpkin lover like me, I know you’ll agree pumpkin sauce for pasta is quintessential fall!

My recipe for white wine pumpkin pasta sauce is smooth and creamy and covers every ridge of noodles in warm fall flavor. You can also feel good knowing you’re getting extra nutrition in every bite thanks to how nutritious pumpkin puree is. It’s packed with vitamin A, C, E as well as potassium and fiber.

What You Will Need for this White Wine Pumpkin Pasta Sauce

Pasta

• Penne Pasta or your favorite pasta — I really like pairing this sauce with penne pasta. However most any noodle will work. Bucatini would be another great pasta to use here or rigatoni. Opt for a gluten free version if desired.

Main Sauce Ingredients

• Pumpkin Puree — Get out of your can of pumpkin puree because it’s the star of the show in this white wine pumpkin pasta sauce!
• White Wine — I used a sauvignon blanc wine that I had on hand for this recipe. Most any dry white wine will do and it burns off while cooking so you don’t have to worry about it tasting too much like wine or anything like that. It helps to add brightness to this pasta sauce.
• Vegetable Broth — Vegetable broth is a pantry staple of mine for soups and so much more. Here it will help to thin out the pumpkin making it into a sauce.
• Pasta Water — Pasta water is the not-so-secret ingredient in this pasta sauce recipe that marries the sauce to the noodles.Don’t forget to reserve some when draining the pasta water.
• Parmesan Cheese — Parmesan gives this sauce a little nutty flavor and contributes to how creamy it is. For a dairy-free option omit or substitute nutritional yeast.

Flavorings

• Olive Oil — You will sauté the garlic and shallot in olive oil at the beginning of this recipe.
• Fresh Sage — The flavors of sage and pumpkin really go together so well and sage gives this pasta sauce a nice warm undertone.
• Garlic — A staple in most all sauces, fresh garlic is part of the aromatic base of this pasta sauce.
• Shallot — Shallots are a cross between an onion and garlic and I find that they go really well with pumpkin flavors in savory dishes.
• Salt & Pepper — A little bit goes a long way with these. Add them to taste based on your flavor preferences.
• Cinnamon — Just a dash is going to bring out the warm fall flavors!
• Fresh Parsley — this is optional if you want to sprinkle some on top for a nice pop of color!

equipment / utensils:

• large pot
• wooden spoon
• colander
• large saucepan
• blender

Tips for This Pumpkin Pasta Sauce Recipe

Making this recipe is easy and it comes together pretty quickly in one large sauce pan. You will sautée, stir together, and simmer the ingredients. Then blend the sauce in a blender to make it extra smooth and creamy.

One very important step to note is reserving some pasta water when your noodles are done cooking. Pasta water is the secret sauce that’s going to help marry the noodles to the pumpkin sauce. It also ensures every ridge of the noodle is covered in sauce — yum!

Benefit of Including White Wine

The wine wine in this pumpkin pasta sauce brightens up the sauce flavor-wise. The alcohol will burn off while cooking, meaning it will evaporate.

Overall, one of the best ways I can describe this sauce is that it tastes like fall! I’m so excited for you to make it! I hope it will be a pumpkin recipe you come back to every autumn.

What Goes Well With Pumpkin Pasta Sauce?

This recipe is the kind that keeps on giving! If you want to add a boost of protein, pair it with my delicious pumpkin meatballs. Plus, you can even serve the meatballs and pasta sauce as an appetizer and omit the pasta!

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White Wine Pumpkin Pasta Sauce

White wine pumpkin pasta sauce is creamy, delicious and makes for the coziest bowl of pumpkin pasta in the fall!

Course pumpkin recipes

Cuisine American, Italian

Diet Vegetarian

Keyword pumpkin pasta sauce

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Equipment

• 1 large pot
• 1 wooden spoon
• 1 colander
• 1 large saucepan
• 1 blender

Ingredients

• 1 lb penne pasta
• 2 tbsp. olive oil
• 3 cloves garlic minced
• 1 shallot minced
• 1 tbsp fresh sage chopped
• 3/4 cup dry white wine
• 1 cup pumpkin puree
• 1/2 cup vegetable broth
• 1/4 cup parmesan cheese + more for sprinkling on top gated
• 2 tsp. salt
• dash of cinnamon
• 1/2 – 1 cup reserved pasta water
• fresh parsley optional

Instructions

• Bring a large pot of heavily salted water to a boil and cook the noodles according to the package instructions for al dente noodles.
• RESERVE 2 cups of the pasta water once the noodles are done cooking.
• In a large saucepan over medium-low heat, heat the olive oil and add minced garlic and shallot until fragrant. Add the sage and sauté for 1 more minute.
• Pour in the white wine and let it simmer and evaporate for 2-3 minutes. Then add in the pumpkin and vegetable broth stirring until everything is well combined and a thick sauce starts to form. Add salt, pepper and dash of cinnamon.
• Transfer the sauce to a blender and blend on high until super smooth and creamy.
• Add the noodles to your saucepan and pour the sauce on top. Stir together and then add in 1/2 up pasta water stirring so that everything is well combined. If you find your sauce is still very thick, add in a little more pasta water at a time.
• Top with fresh parsley, more parmesan cheese, freshly cracked black pepper and enjoy immediately!

More Savory Pumpkin Pasta Recipes You’re Sure to Love

• Pumpkin Cacio e Pepe
• Pumpkin White Wine Orzo with Chicken
• Pumpkin and Spinach Risotto with Seared Scallops

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The post White Wine Pumpkin Pasta Sauce appeared first on Once Upon a Pumpkin.

I’m nicknaming this recipe “cozy fall night in chicken” because it’s such a comfy, cozy meal that’s packed with warm flavors and perfect to make for a weeknight dinner this season.

We’re taking a walk on the savory side of pumpkin for this pumpkin orzo recipe which proves there is truly so many things you can do with pumpkin both sweet and savory. Not many vegetables can go coffee, cakes, cookies, pastas and even dog treats, but pumpkin can!

This pumpkin orzo is creamy, cheesy and truly my new favorite way to enjoy orzo for the fall. It’s nice to have a simple and satisfying one skillet meal that you can count on for the season and if you love all things pumpkin like I do, I know this will be it for you!

In this recipe we’re actually going to be making the pumpkin orzo like you would risotto. Instead of cooking the orzo like pasta, we’re going to cook it like risotto with pumpkin puree stirred in for a creamy and flavorful pasta dish that goes perfectly with the chicken on top.

So pour yourself a glass of wine (a dry white if you need a recommendation ) , light a pumpkin candle, turn on some music and let’s get cooking this pumpkin recipe I know you’re going to love for many seasons to come!

Ingredients for Pumpkin White Wine Orzo with Chicken

• Orzo — if you’re looking for a gluten free alternative, they do make gluten free orzo which would work well in this recipe.
• Pumpkin puree
• Boneless skinless chicken breast — to make this recipe vegetarian, leave out the chicken and use vegetable broth instead. It would also be delicious with scallops!
• Dry white wine — I like to grab a cheaper one from Trader Joe’s for this recipe!
• Chicken stock — substitute chicken broth if that’s what you have on hand.
• Shallot
• Fresh garlic
• Fresh sage — the sage is going to help flavor the pumpkin orzo, however it’s pretty bitter so I would recommend removing it before eating.
• Fresh parsley
• Salt + fresh black pepper
• Freshly grated + shaved parmesan — spurge on the good stuff for this recipe, not the stuff on the green can!

equipment/ utensils

• oven safe skillet (I used a 12-inch skillet)
• spatula / wooden spoon

How to Make Pumpkin Orzo

For this fun fall recipe, we’re making pumpkin orzo the same way you would typically make risotto. So instead of boiling water and cooking the orzo like pasta, we’re cooking it on pan with chicken stock, white wine and pumpkin puree so that it’s extra creamy and delicious!

After searing the chicken, sauté the garlic and shallot in butter then add the orzo and toast for less than a minute so that it picks up the flavor from the garlic and shallot.

Next, deglaze with the white wine (any dry white wine will work!). Then add in the chicken stock, stir and add in the pumpkin puree stirring so that it’s well combined in the stock. Turn up the heat to medium allowing the orzo to come to a slight boil (when it starts to bubble a bit, turn down the heat).

Then reduce the heat to low and let the pumpkin orzo simmer while you continue to stir frequently. Stir in the sage.

Once you can tell that the orzo has absorbed some of the liquid, add the chicken back in and continue to let it simmer for 3-4 more minutes. The chicken should reach an internal temperature of 165 degrees F.

Finish by topping with grated and saved Parmesan cheese, fresh black pepper, and parsley. The sage helps flavor the orzo, but I would recommend not eating it as it’s pretty bitter!

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Pumpkin White Wine Orzo with Chicken and Parmesan

Pumpkin white wine orzo with chicken will be your new favorite fall dish to make for the season! It's cozy and flavorful and comes together less than 30 minutes.

Course easy meals

Cuisine American

Keyword pumpkin orzo, pumpkin recipes, pumpkin white wine orzo with chicken

Prep Time 8 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Maggie Michalczyk, RDN

Equipment

• 1 12-inch skillet
• 1 wooden spoon
• measuring cups
• 1 cutting board
• 1 knife

Ingredients

• 3 tbsp butter, divided
• 1 tbsp olive oil
• 2 chicken breast cut in half lengthwise so that you have 4 pieces
• 2-3 cloves garlic minced
• 1 shallot diced
• 1 cup orzo
• 1/4 cup dry white wine
• 2 cups chicken stock
• 1/3 cup pumpkin puree
• 1 tsp. salt
• 1/4 cup grated parmesan cheese + more for topping
• 4-5 fresh sage leaves
• 1-2 tbsp fresh parsley roughly chopped
• 1 tsp fresh black pepper

Instructions

• Using a 12-inch skillet, heat 2 tbsp butter and olive oil and sear the chicken for about 2-3 minutes on each side so that it has a nice golden color. Remove from pan and set aside.
• Mince garlic, and shallot and sauté with remaining tablespoon of butter until fragrant. Add in the orzo to toast. Stir so that it's coated in the flavor and then deglaze with white wine.
• Next pour in the chicken stock and pumpkin puree and salt. Stir so that it's completely combined and turn up the heat to medium.
• Bring orzo to a slight boil (you should see bubbles) as you continue to stir. Reduce heat to low and stir in the parmesan cheese and sage*.
• Once your orzo is starting to look very creamy but there's still some liquid, add the chicken back in to finish cooking for about 3-4 minutes. Chicken should reach an internal temperature of 165 degrees F.
• Remove from heat and top with more freshly grated and shaved parmesan cheese, fresh black pepper and parsley. Enjoy!

Notes

*the sage will help flavor the orzo, but I recommend taking it out before eating as it does have a bitter flavor when eaten whole. 

You could also stir in a cup of spinach while making the orzo. This recipe would also be delicious with scallops! 

And if you’re not already, I’d love for you to join the Once Upon a Pumpkin Community on Instagram!

More Pumpkin Recipes You’re Sure to Fall in Love With:

• Autumn Salmon Squash Bowl
• Pumpkin Turkey Chili
• Best Healthy Gluten Free Pumpkin Bread
• Starbucks Copycat Pumpkin Cream Cold Brew (DF)

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The post Pumpkin White Wine Orzo with Chicken appeared first on Once Upon a Pumpkin.

Soup season is in full swing there’s no denying a warm bowl of soup just hits the spot on a chilly day. You can pack so many different vegetables, greens, grains and proteins in one pot and end up with a flavorful bowl of soup in now time. Soup is a fall and winter staple in our house and I’m excited to share this pumpkin white bean chicken chili that’s sure to be on rotation from now on!

It comes together easily on one pot and is gluten and dairy free. A tip for making it even easier? Grab a rotisserie chicken from the grocery store and use the cooked chicken in the soup instead of cooking it from raw.

Typically you don’t see pumpkin in white bean chili recipes but pumpkin goes really well with southwestern flavors like cumin, and cilantro and so I thought why not switch things up from traditional chili and add it to this?!

In addition to adding more fall flavor, pumpkin adds more nutrition to anything you add it too. A true fall superfood, pumpkin adds vitamin A, C, E and potassium and fiber to both sweet and savory things. From lattes to soups and everything in between, you’ll always find a can (or five!) in my pantry!

And while there’s a whole can of pumpkin puree in this soup recipe but that does not mean it’s just for fall! I’ll be enjoying this soup long after pumpkin season is over because of how flavorful, delicious and easy it is to make. Here’s what you’ll need.

Ingredients for Pumpkin White Bean Chicken Chili

• olive oil
• garlic
• onion
• jalapeno
• chicken broth
• pumpkin puree
• canned white beans — aka cannellini beans!
• frozen corn
• chicken – this soup is the perfect way to use store-bought rotisserie chicken.
• green chilies
• cumin
• oregano
• cinnamon
• paprika
• salt
• pepper
• fresh cilantro
• avocado for serving – sliced avocado on top adds a nice creaminess to the soup plus more healthy fat for staying power.
• plain greek yogurt for serving – I like siggi’s plain yogurt on top of this soup. To keep this recipe dairy-free opt for a plant-based yogurt.

equipment / utensils

• soup pot – I recently got this one and love it for so many different things!

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Pumpkin White Bean Chicken Chili

Pumpkin white bean chicken chili is a flavorful and nutritious meal that you’ll want to make again and again this fall! It comes together in one pot and tastes even better the next day. 

Course pumpkin recipes

Cuisine American

Keyword pumpkin white bean chicken chili; pumpkin chili, pumpkin white bean chili

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 5 servings

Author Maggie Michalczyk, RDN

Ingredients

• 1 1/2 lb chicken breast
• 4 tbsp. olive oil divided
• 1 medium onion diced
• 3 cloves garlic minced
• 1 jalapeno chopped + extra for serving
• 1 tsp. cumin
• 1 tsp. oregano
• 1 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1/4 tsp. cinnamon
• 1/4 tsp. black pepper
• 1/2 tsp. salt
• 5 cups chicken broth
• 1 can pumpkin puree
• 1 can white beans
• 1 can green chiles
• 1 cup fresh or frozen corn
• 1 cup cilantro + more for serving
• plain greek yogurt to serve
• sliced avocado to serve

Instructions

• Heat 2 tablespoons of olive oil over medium high heat in a pot. Add the chicken and saute for about 3-5 minutes then remove and set aside.
• In the pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic and jalapeno. Cook until softened.
• Add cumin, oregano, paprika, cayenne pepper, cinnamon and salt and peppers. Reduce heat to medium and let simmer.
• Add the chicken stock, pumpkin puree, beans, and chilies. 
• In the bowl of a stand mixer or using two forks, shred the chicken.
• Once shredded, add in the chicken, corn and cilantro. Stir to combine. 
• Add to a bowl to serve and top with sliced avocado, jalapeno, greek yogurt and cilantro. Enjoy! 

More Pumpkin Recipes You’re Sure To Love

• Pumpkin Turkey Chili {GF & DF}
• Pumpkin Spice Latte Bread {GF}
• Pumpkin Cacio e Pepe
• Pumpkin Gnocchi
• Pumpkin Chickpea Cauliflower Curry {V}
• Pumpkin Spice Oat Milk Latte {GF & DF}

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The post Pumpkin White Bean Chicken Chili appeared first on Once Upon a Pumpkin.

Pumpkin gnocchi with sage brown butter sauce is the perfect fall dinner! Made with Libby’s 100% Pure Pumpkin, potato, ricotta and parmesan cheese, and a fall-inspired brown butter sauce, these festive pumpkin shaped gnocchi will surely become one of your fall favorites! 

If you’re not shaping your gnocchi like pumpkins this time of year, you’re not doing it right! This pumpkin gnocchi recipe is perfectly shaped like mini pumpkins, making it a little extra fun and festive for the season. Individual sprigs of fresh rosemary are used as the pumpkin stems placed on top of these plump little gnocchis that are shaped like pumpkins.

Topped with a brown butter sage sauce and extra freshly grated parmesan cheese, pumpkin gnocchi makes for a cozy and delicious meal that’s fun to enjoy for the season. Fresh sage complements the flavor of pumpkin so well and fills your home with the aroma of the season as it toasts in the pan.

Pumpkin puree adds more fiber, and vitamins and minerals like vitamin A, C, and E giving this gnocchi more nutrition per bite. The versatility of pumpkin in both sweet and savory recipes is definitely one of the things I love about it most. It adds that warm and cozy flavor to anything you add it to!

LIBBY’S 100% PURE PUMPKIN

I used Libby’s 100% Pure Pumpkin to help add some fall flavor to the homemade potato gnocchi. If you’ve been following me for some time, you know that this is my go-to for what I use in all of my pumpkin recipes.  They put the pumpkin in Once Upon a Pumpkin! 

For generations, Libby’s has been the top producer for canned pumpkin and it’s easy to see why – they only use pumpkin! I trust this brand because I know there are no harsh chemicals or preservatives added to the canning process. 

They also never fail to impress me with their sustainability & recycling efforts in their factory. They are 100% landfill-free by recycling pumpkin by-products and incinerating waste for energy recovery. The seeds are sold for wild squirrel food and the pumpkin skins and rinds find new life as land-applied fertilizer! I am always happy to support brands that are supporting a better tomorrow. 

Ingredients for Pumpkin Gnocchi 

• Libby’s 100% Pure Pumpkin
• whole-milk ricotta cheese
• grated parmesan cheese
• egg
• salt 
• cinnamon 
• all-purpose flour
• fresh rosemary 
• fresh sage
• butter
• salt & freshly cracked black pepper

equipment / utensils: 

• mixing bowls
• sauté pan
• large pot
• toothpick – this will be needed to create the pumpkin shape!

How to Make Pumpkin Shaped Gnocchi

Making this gnocchi pumpkin shaped doesn’t require that much time or effort — it’s easy! Once you’ve cut the gnocchi into the traditional pillow shape, use your fingers to mold them into a round pumpkin shape.

Next, grab a small sprig of rosemary and place it on the top to resemble a pumpkin stem. Go down the sides of the pumpkin with a toothpick to resemble the grooves of a pumpkin. And repeat!

Once you’ve formed pumpkins out of all of the dough, gently add to boiling salted water until they float (about 2-3 minutes). Remove from the water using a slotted spoon and top with brown butter sage and freshly grated parmesan cheese.

Check out this video on Instagram for step-by-step instructions.

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A post shared by Maggie Michalczyk, RDN (@onceuponapumpkin)

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Pumpkin Shaped Gnocchi

Course pumpkin recipes

Cuisine American

Keyword pumpkin gnocchi

Prep Time 8 hours hours 11 minutes minutes

Cook Time 10 minutes minutes

Servings 4 -5 servings

Author Maggie Michalczyk, RDN

Ingredients

For the pumpkin gnocchi:

• 1 cup LIBBY’S 100% Pure Pumpkin
• ½ cup whole-milk ricotta cheese
• ½ cup grated parmesan cheese
• 1 egg
• 1 tsp. salt
• ¼ tsp. cinnamon
• 2 ¼ cup all-purpose flour
• 1 sprig of rosemary

For the sage brown butter sauce:

• 3 tbsp. butter
• 10-12 fresh sage leaves
• ½ tsp. Salt
• freshly cracked black pepper to taste

Instructions

• Add pumpkin puree, ricotta cheese, parmesan cheese, egg, salt and cinnamon to a large bowl. Gently stir together with a wooden spoon. Add flour one cup at a time, continuing to mix until a dough forms. 
• Flour a surface and use your hands to gently knead the dough. Dough should be smooth and not overly sticky. Add ¼ cup more flour at a time if needed to reach this consistency. 
• Cut dough into 4 equal parts. Start with one part and roll it out so that it’s about 2 inches thick. Cut into pillow shapes.
• For the pumpkin shape gently turn one of the gnocchi pillows on its side and use your palm to lightly press down. Use your fingers to make sure it’s perfectly round.
• Place one piece of rosemary in the center as the pumpkin stem and use a toothpick to gently press down around the outside to get the lines of a pumpkin. Repeat with remaining dough. 
• Boil a large pot of salted water. Gently drop pumpkin gnocchi into the water one by one. When the gnocchi floats, use a slotted spoon to take them out of the water. 
• Make the brown butter sage sauce by adding butter to a saute pan. As soon as the butter foams up, add the sage, salt and pepper. 
• Once the butter turns slightly golden brown, remove from heat. Pour oven gnocchi and top with extra grated parmesan cheese. Serve immediately and enjoy.

This recipe was proudly created in partnership with Libby’s. I hope you love it!

More Pumpkin Recipes You’re Sure to Love

• This fun Pumpkin Cacio e Pepe will give you autumn in Italy vibes.
• These Pumpkin Ricotta Toasts is the perfect autumn appetizer.
• This Vegan Pumpkin Cauliflower Chickpea Curry is flavorful, warming and packed with nutrients. 
• Pumpkin Spice Latte Bread has all the pumpkin spice latte flavor we love in loaf form!

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The post Pumpkin Shaped Gnocchi appeared first on Once Upon a Pumpkin.

After going to Thailand in 2019, and experiencing some of the most authentic and flavorful curry of my life, I realized I needed it in my life on a more consistent basis — enter this curry, pumpkin style of course!

I never even thought I liked curry until I had it in Thailand and the flavors of truly brought my tastebuds to life. We tried, red and green curries and coconut curry too. Each more flavorful than the next, and by the end of the trip we were getting curry to try with every meal!

Inspired by that trip, this pumpkin cauliflower chickpea curry is bursting with flavor and nutrition. Coconut milk and pumpkin puree come together to give it a rich and creamy texture. Isn’t it amazing how you can use pumpkin puree in so many different cultural dishes? From curry to pierogi to flan and gnocchi — it’s versatility is definitely one of the reasons I love it so much. I used Libby’s 100% Pure Pumpkin in this recipe, which you will always find in my pantry!

Pumpkin Cauliflower Chickpea Curry

This recipe for pumpkin curry with cauliflower and chickpeas is not overly complicated and can be made in one pot. It’s inexpensive too and packed with good nutrition too!

Chickpeas (aka garbanzo beans) are a good source of plant-based protein, which help contribute to this fulling meal. Them along with cauliflower and red pepper give this curry a really nice texture. Go traditional and put it on top of basmati rice or get even more plant-based protein by adding it on top of cooked quinoa.

Garnish this pumpkin coconut curry soup with fresh cilantro and cashews.

PUMPKIN PUREE – ABOUT LIBBY’S 100% PURE PUMPKIN

This pumpkin spice loaf uses almost an entire can of pumpkin puree. Libby’s 100% Pure Pumpkin is what I use in all of my pumpkin recipes –they’re the only ones I trust when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.

Ingredients For Pumpkin Curry with Cauliflower and Chickpeas

• Libby’s 100% Pure Pumpkin
• head of cauliflower or cauliflower rice
• chickpeas
• olive oil
• shallot
• fresh ginger
• garlic
• red pepper
• red curry paste
• coconut milk
• maple syrup
• turmeric
• salt and pepper
• fresh cilantro
• cashews (for garnishing)

equipment / utensils

• soup pot

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Pumpkin Curry with Cauliflower and Chickpeas

When there’s a chill in the air on a cozy fall night you need a big bowl of this pumpkin curry with cauliflower and chickpeas! It will warm you up and fill up with with plant-based protein and lots of veggies! 

Course pumpkin recipes

Cuisine thai-inspired

Keyword how to make pumpkin curry; pumpkin chickpea cauliflower curry, vegan pumpkin curry; pumpkin curry

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 5 -6 servings

Author Maggie Michalczyk, RDN

Ingredients

• 1 1/2 tbsp. olive oil
• 1 medium shallot minced
• 3 garlic cloves minced
• 1 1/2 tbsp fresh grated ginger
• 1/2 tsp ground turmeric
• 3 tbsp. Thai red curry paste
• 1 can LIBBY’S 100% Pure Pumpkin
• 1 ½ cups coconut milk
• ½ cup vegetable broth
• 2 cups cauliflower chopped into florets
• 2 red or orange bell peppers thinly sliced
• 2 tsp. salt
• 1 tsp. pepper
• ½ tsp. cinnamon
• 1 can chickpeas drained
• 1 tbsp maple syrup
• Juice of half of a lime plus wedges for serving
• ¼ cup fresh cilantro roughly chopped
• 2 tbsp. cashews optional for topping

Instructions

• Add olive oil to a large stock pot over medium heat. Add minced shallot, garlic and freshly grated ginger. Saute and stir frequently until fragrant, about 2 minutes. Stir in red curry paste and turmeric. 
• Add pumpkin, coconut milk and vegetable broth mixing until incorporated. Add cauliflower florets, and pepper slices and bring to a simmer for 10 minutes stirring occasionally. Add salt, pepper and cinnamon. Add in a little more vegetable broth if the mixture looks too thick. 
• Once the flavors have come together, reduce heat to low and add in chickpeas. Stir together until combined. 
• Let the mixture cook for a couple more minutes before removing from heat and stirring in maple syrup, lime juice and fresh cilantro. 
• Serve over rice and top with more fresh cilantro and cashews if desired.

Notes

Store covered in the fridge for 3-4 days. 

This recipe was proudly created in partnership with Libby’s. I hope you love it!

Fall in Love With These Pumpkin Recipes Too

• Creamy vegan pumpkin soup {GF & DF}
• Cashew pumpkin cream cheese {DF}
• Paleo pumpkin turkey meatballs
• Pumpkin turkey chili
• Pumpkin spice latte bread {GF & DF}

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The post Vegan Pumpkin Cauliflower Chickpea Curry appeared first on Once Upon a Pumpkin.

There’s nothing more delicious and cozy on a chilly fall night than a bowl of healthy pumpkin soup! This vegan pumpkin soup recipe is dairy free with added anti-inflammatory benefits from fresh garlic, ginger and turmeric. Not to mention vitamin A, C, E, fiber and potassium from pumpkin.

When the cold months hit it is extra important to nourish our bodies and to keep our immune system strong, and this turmeric pumpkin soup with antioxidants, vitamin C and anti-inflammatory benefits will help you do just that.

Pumpkin Nutrition

Pumpkin is a fall superfood that adds more nutrition, flavor and texture to anything you put it in. That’s one of the many reasons I love it so much and am pretty much obsessed with it during the fall and all year long!

Thanks to its beautiful orange hue, pumpkin is an excellent source of betacarotene that get converted into vitamin A in the body. We need vitamin A to keep our immune system functioning properly and for good night vision. Pumpkin is also a good source of vitamin C and E — these two vitamins along with vitamin A are also really good for the skin.

Cozy Pumpkin Soup

Fall is definitely soup season, making this pumpkin turmeric soup a nutritious meal or side dish that warms you up and makes you feel good. That’s what I can nutritious comfort food at it’s very best! Bonus points if you make this sandwich and dip bites into the soup!

Creamy vegan pumpkin soup is the perfect dairy free soup recipe if you are lactose intolerant or do not consume dairy products.

Additionally, what I love most about this creamy vegan pumpkin soup is that it’s seriously so easy to make and requires very few kitchen utensils. It’s a low mess, one pot recipe that you can have for the next 2-3 days! Win, win!

This vegan pumpkin soup recipe gets its creaminess and awesome thick texture from pumpkin puree and oat milk. Oat milk is creamier than other non-dairy milks, more closely resembling heavy cream which is typically found in soup recipes. I used this brand!

Ingredients For Healthy Pumpkin Soup

• pumpkin puree — you’ll be using the whole can
• garlic
• shallot
• ginger
• vegetable broth
• olive oil
• oat milk or other non-dairy milk
• maple syrup
• lemon
• turmeric
• pumpkin spice
• salt and pepper

equipment/utensils

• soup pot
• immersion blender or regular high-speed blender

How to Make Homemade Pumpkin Soup

1. Mince. First, mince garlic, and shallot and add to the soup pot along with olive oil to sauté until fragrant.
2. Combine. Add the pumpkin puree, freshly grated ginger, turmeric and vegetable broth to the pot and combine.
3. Blend. Use an immersion blender or regular blender to blend the soup.
4. Simmer. Next, continue to simmer for 5 minutes while adding oat milk, maple syrup, lemon juice and salt and pepper.
5. Portion, Top and Enjoy! Remove from heat, portion into a bowl, top with optional toppings and enjoy!

optional toppings

• cheesy or regular kale chips
• shaved parmesan cheese
• toasted pumpkin seeds – toasting really helps to bring out the flavor of the pumpkin seeds vs. raw. Add them to a small sauté pan and toast until just slightly golden and
• baked cheese
• extra black pepper or red pepper flakes
• microgreens (aka baby vegetables that are packed with nutrition and flavor!) you can find these at most grocery stores.
• fresh sage

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Creamy Vegan Pumpkin Soup

Creamy vegan pumpkin soup is made with nourishing ingredients like pumpkin puree, ginger, garlic and turmeric and tastes like fall in a bowl! Made simply in one pot, you’ll love enjoying a bowl on a chilly fall day. Don’t forget to top with pumpkin seeds for a crunch!

Course pumpkin recipes

Cuisine American

Keyword pumpkin soup; creamy vegan pumpkin soup; dairy free pumpkin soup; homemade pumpkin soup

Prep Time 8 hours hours 9 minutes minutes

Cook Time 15 minutes minutes

Servings 3 -4 servings

Author Maggie Michalczyk, RDN

Ingredients

• 2 tbsp. olive oil
• 3 cloves garlic minced
• 1 shallot minced
• 1 can 15 oz pumpkin puree
• 1 tsp. freshly grated ginger
• 1/4 tsp. turmeric
• 2 cups low-sodium vegetable broth
• 1/4 cup oat milk or other non dairy milk of choice
• 1 1/2 tbsp. maple syrup
• 1/2 of a lemon juiced
• salt and pepper to taste
• optional soup toppings:
• toasted pumpkin seeds
• parmesan cheese
• kale chips
• microgreens
• fresh sage

Instructions

• Mince garlic and shallot. Add to soup pot along with oil and sauté until fragrant, about 2 minutes. Careful not to burn! 
• Add pumpkin puree, fresh garlic, turmeric, and vegetable broth. Stir together to combine. 
• Reduce heat to low and use an immersion blender to blend soup. Alternatively you can remove from heat and transfer the soup (1 cup at a time) to a blender to blend until creamy.
• Once soup is blended and on low heat, stir in oat milk, maple syrup, lemon juice and salt and pepper. I recommend tasting a spoonful to determine if you need a little more salt or pepper. Simmer for about 5 more minutes.
• Add soup to a bowl, top with optional toppings* and enjoy! Store soup covered in the fridge for up to 4 days.

Notes

 * I used oat milk to get the creamy swirl on top. In order for it to work, you want to make sure your soup is warm and use a teaspoon to drizzle the oat milk on top. I haven’t tested it with other non dairy milks! 

more pumpkin recipes you’re sure to love

• pumpkin spice latte bread {GF & DF}
• pumpkin cashew cream cheese {DF}
• pumpkin ginger bisque
• pumpkin cacio e pepe {GF option}
• turkey pumpkin chili {GF & DF}
• pumpkin s’mores bars {GF & DF}

COOKBOOK

Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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The post Creamy Vegan Pumpkin Soup appeared first on Once Upon a Pumpkin.

There’s nothing more cozy (and delicious!) then a bowl of mac and cheese on a cold winter night– like tonight! This healthy mac and cheese that is infused with more veggies than your typical mac and cheese (hello pumpkin and spinach) will soon be a favorite in your household like it is in mine.

Move over blue box, it’s pumpkin mac and cheese time!

If you follow me on Instagram, then you know pumpkin is a year round food for me. I’m all about all things pumpkin in the fall of course, but my mission is always to show people how it should be a pantry staple year-round cause you can make so many delicious meals, snacks and treats with it.

This homemade white cheddar mac and cheese recipe with spinach and a walnut breadcrumb topping can easily be made gluten free by using a gluten free pasta. I love Banza as a gluten free option, and any medium-shaped noodle will work.

ingredients for baked white cheddar pumpkin mac and cheese

• rigatoni, cavatappi or pasta of your choice – Feel free to use gluten free pasta if desired.
• fresh spinach 
• fresh garlic
• butter
• all purpose flour – You can also use 1:1 gluten free flour instead.
• non-dairy milk (or milk of your choice) – I used unsweetened oat milk when I made this recipe.
• white cheddar cheese — If you have regular cheddar cheese on hand, that would work too!
• gruyere cheese
• salt
• freshly ground black pepper
• nutmeg 
• cinnamon 
• Libby’s 100% Pure Pumpkin Puree
• panko breadcrumbs – Omit or use gluten free breadcrumbs if making gluten free
• walnuts

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Baked White Cheddar Pumpkin Mac and Cheese

Baked white cheddar pumpkin mac and cheese made with white cheddar cheese, spinach and a walnut breadcrumb topping. A cozy and healthy spin on typical mac and cheese!

Course pumpkin recipes

Cuisine American

Keyword mac and cheese; baked mac and cheese

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 -5 servings

Author Maggie Michalczyk, RDN

Ingredients

• For the pasta:
• 10 ounces rigatoni cavatappi or pasta of your choice
• 2 cups fresh spinach
• For the pumpkin cheese sauce:
• 2 cloves garlic minced
• 2 tbsp. butter
• 1/4 cup all purpose flour
• 2 cups non-dairy milk or milk of your choice
• ½ cup white cheddar cheese grated
• ½ cup gruyere cheese
• 3/4 tsp. salt plus more to taste
• freshly ground black pepper
• pinch of nutmeg
• pinch of cinnamon
• 1 cup Libby’s 100% Pure Pumpkin Puree
• For the topping:
• 2 tbsp. cup panko breadcrumbs
• 2 tbsp. walnuts roughly chopped
• 1 tablespoon butter melted

Instructions

• Preheat the oven to 350 degrees F. 
• Heat a medium saucepan over low to medium heat. Add in 2 tablespoons of butter minced garlic, stir and heat until fragrant. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to a simmer and stir every so often, until the sauce thickens up.
• Once the sauce has thickened up turn off the heat and stir in cheddar cheese and gruyere cheese,  salt and freshly ground black pepper. Stir in the pumpkin puree.
• Stir in the noodles and spinach until noodles are well covered and spinach has slightly wilted. 
• Add mixture to a 9X9 baking dish. 
• In a small bowl, mix chopped walnuts and breadcrumbs with melted butter. Sprinkle mixture on top of of the pasta and bake for about 25 minutes until breadcrumbs are golden brown. 

more mac and cheese recipes and pumpkin recipes you’re sure to love

• pumpkin cacio e pepe
• pumpkin harvest pasta sauce

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