Oh so good - the pumpkin, eggplant, garlic, and sausage are a great combination!! The original recipe called to make a separate sauce with he pumpkin mixture and bake it lasagna style. I quickened it a bit for a week night meal and whipped up the sauce in with the vegetable mixture. I also boiled short pasta and tossed it in last instead of baking it off as a lasagna!!
Preheat oven to 375ºF.
Place a large stock pot of water on the stove and bring to a boil.
Heat a large sauté pan over medium-high heat. Add the sausage and cook until golden brown, breaking the meat up as it cooks. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper.
While the veggies are cooking, drop pasta into boiling, salted water. Cook fro 10 minutes.
Once vegetables have cooked for 7-8 minutes, stir in butter and sprinkle in the flour, cook for about 1 minute. Gently stir/whisk in the milk, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.
Drain the pasta and add to the pumpkin vegetable mixture - stir to combine. Optional - serve with a grating of parmesan cheese and chopped basil.
Recipe adapted from The Rachael Ray Show
Summer CSA - Week 2
zucchini lb - for Saturday's roasted veggies
assorted heirloom tomatoes lb - for Wed's strata
cantaloupe - for Friday's melon salad
watermelon seedless - for Friday's melon salad
yellow wax beans lb - for Friday with orange glaze
eggplant lb - for Tuesday pumpkin pasta