PUMPKIN AND GOAT CHEESE "MAC AND CHEESE"

Folks don’t often do much with pumpkin except make a pie, or perhaps soup. But pumpkin has many possibilities including adding mild flavor and creaminess to this classic dish. This is one idea to expand your pumpkin horizons. Later on in the season, try using winter squash.

Serves 4 to 6

3 cups pumpkin purée (one medium sized heirloom pumpkin)

1 pound cooked Gemelli pasta, lightly tossed in olive oil

1 tablespoon olive oil

5 cloves of garlic, minced

2 large shallots, small diced

4 ounces Goat Lady Dairy black pepper chèvre

1/4 cup heavy cream

Salt and pepper to taste

Lemon juice to taste

Garnish options : 1 cup baby arugula. 1 1/2 cups cooked black-eyed Peas

Preheat oven to 350 degrees.

Cut the pumpkin into quarters, remove the seeds and lightly coat with oil, salt and pepper. Place on a roasting pan and bake for 25 to 30 minutes or until pumpkin can be easily pierced with a fork.

Meanwhile, cook the pasta according to instructions on package and set aside.

Scoop out pumpkin flesh and purée in a food processor until smooth.

In a large skillet, add olive oil and sauté shallots and garlic over medium low heat until lightly browned, 4 to 5 minutes.

Add the pumpkin purée. Reduce to low heat, and cook until the purée reduces by half and begins to thicken.

Once thickened, stir in the goat cheese until melted. Add heavy cream. Slowly stir in the pasta, mix well. Season and serve.

Recipe by Kyle Wilkerson