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Pasta with pumkin (or other winter squash) alfredo

Butternut, Kabocha, or acorn squash all work well in this recipe.  The original recipe called for fresh tortellini or other fresh stuffed pasta, but we made a spinach fettucine that created a beautiful contrast as well as a delicious feast!

1 1/2 cups cooked fresh pumpkin or other winter squash pulp

8 TBS butter

1 shallot, minced

1 small leek, trimmed, halved lengthwise, thinly sliced, and washed (we left this out cause we don't grow leeks yet)

1/2 cup chicken broth

1 1/2 cups heavy cream

1/2 cup white wine

1 TBS fresh lemon juice

1/2 cup quality cream cheese

2 TBS finely chopped fresh sage leaves

1/2 tsp finely chopped fresh thyme leaves or 1/4 tsp dried thyme

1/8 tsp ground nutmeg

1/2 tsp white pepper

1 tsp salt

1 TBS brandy

3/4 pound fresh tortellini or other stuffed pasta, cooked, drained, and set aside in a warm place (or like I said, fettucine works fine here)

1/4 cup hazelnuts, toasted, coarsely chopped (or who can ever find hazelnuts?  so we left those out too)

1/2 cup grated parmesan cheese

Mash the squash pulp in a food processor or with a fork and set aside.  Melt the butter in a large pot.  Add the shallot and leek and saute over medium-high heat until wilted, 2 to 3 minutes.  Whisk in the broth, cream, wine, ane lemon juice.  Bring to a boil and cook over high heat for 2 to 3 minutes, until slightly thickened.  Add the cream cheese, sage, thyme, nutmeg, pepper, salt, brandy, and squash puree.  Bring to a boil, whisking to smooth, and remove from heat.  Add the tortellini and gently mix.  Sprinkle the hazelnuts over the top and serve, accompanied by the parmesan cheese.

Recipe from Gardener's Community Cookbook by Victoria Wise