Last night, with much enthusiasm, I set out to make Pumpkin Thyme Rigatoni. My taste buds clearly read the 60-something degree weather in Tampa as “Fall” and immediately equated that with pumpkin. And I was craving a rich, hearty pumpkin dish.
How could I resist a dish this simple, yet this beautiful?
Except, I can tell you for certain that this isn’t what Pumpkin Thyme Rigatoni looked like at my house. I wish I had a picture of what I made to compare with this shot… but I can tell you that the effect was similar to taking someone’s profile picture on an online dating site at face value, only to encounter a hyena sitting at the bar when you walk in. And not a metaphorical hyena. An actual hyena.
I will readily admit that I didn’t use a sugar pumpkin. I, in fact, wouldn’t know a sugar pumpkin if I saw one. But I do know that I might start calling Amy sugar pumpkin just to throw her off guard. Anyway, I substituted a butternut squash. Seemed like a safe bet. Except that I had never cooked a butternut squash before. I followed the directions on the sticker on the outside of the squash (which told me to microwave the squash in 3/4 inch of water for 8-10 minutes)–and what I ended up with was not the tender, deliciousness I had been craving. Even after continuing to cook the squash in the “sauce” like the recipe dictated, I still didn’t have anything that could pass as a pumpkin substitute.
At this point, you are probably wondering why I am writing about this recipe at all. But it is because the flavors were so enticing, because the sauce was so fragrant… I just have to believe this recipe can be saved. And because I have a hard time admitting defeat, but whatever.
Okay, so here is what I would do differently: I would buy frozen butternut squash or canned pumpkin to use in the recipe. I just don’t think, for this dish, it is work the effort to work with the real thing. But, if you insist on being a purist, then puree the squash or pumpkin before using it in the sauce. Because, if you don’t, you will end up with cubes of squash or pumpkin sitting in a soup like “sauce.” Something that really clings to the noodles will work best.
Trust me on this one. Please.
Now, since you have so patiently listened to my Pumpkin Chronicles, I give you the amazing Asparagus Stir-Fry. Completely and utterly delectable in every way. The only change I made was leaving out the red pepper flakes (but only because I forgot them in the stir-frying fury). And I served it over brown rice. One of my new favorite dinners, for sure.
Pensive Pea 
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