Delicious Reading: 'The Happy Home Fairy'

When fall arrives, my friend Teresa hangs a large wooden pumpkin on her door, announcing, "Welcome to Pumpkin Spice-Palooza!" I know not everyone is a fan of the "all pumpkin, all the time" season from September to December, ushered in by the arrival of Starbucks' pumpkin spice latte. But as someone who is used to her favorite flavors being discontinued (I'll always love you, Ben & Jerry's Concession Obsession ice cream!), I'm delighted that restaurants and retailers are really running with this one.

So far this season, I have had Dairy Queen's pumpkin pie blizzard, Starbucks' pumpkin spice latte, Trader Joe's pumpkin spice cookie butter, and, well, pumpkin pie

However, pumpkin doesn't always have to be part of a dessert. Remember, pumpkin isn't naturally sweet -- it's actually savory.

I found a recipe for pumpkin and sausage pasta several years ago in Rachael Ray's "30 Minute Meals." I liked it quite a bit, but my family didn't go for it. I realized perhaps I shouldn't have mentioned it had pumpkin in it.

Recently I found a recipe for another version of this dish. It looked like it would be a little easier and a little creamier. I thought maybe I could sneak by just calling it "pasta with sausage in cream sauce." It almost worked, but they saw the can of pumpkin on the counter and the jig was up. I had delightful leftovers for lunch all week, though.

The recipe comes from "The Happy Home Fairy." This blog is run by Julie, who is a preschool teacher, a mother of two little boys, and the wife of a worship pastor. Her goal is to help moms build happy homes. She provides crafts, activity ideas, reflections and, of course, recipes. Breakfast, lunch, dinner, sides, soups/salads, appetizers/snacks and treats are the categories she provides for anyone wanting to make something simple and delicious.

PUMPKIN SAUSAGE PASTA

Ingredients:

8-ounce package cream cheese, cubed

2/3 cup grated Parmesan cheese

1/2 cup butter, sliced

1/2 cup milk (I substituted white wine, a la Rachael Ray)

1 cup canned pumpkin

1/2 teaspoon cayenne pepper (I used Tabasco sauce)

Nutmeg to taste

16 ounces penne pasta, cooked

16 ounces maple-flavored ground pork sausage, browned and drained

Directions:

Combine cream cheese, Parmesan, butter and milk or wine in a saucepan. Cook over low heat until cream cheese is melted, stirring frequently.

Stir in pumpkin and spices; cook until heated through, stirring occasionally.

Add cooked pasta and sausage.

Toss lightly.

Serve topped with additional Parmesan cheese, if desired.

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About Brooke

Brooke Clubbs is a Jackson mom of three, a freelance writer and a communications instructor.