Want to know a secret? I think Pumpkin Spice is the worst thing to ever happen to pumpkin. I know that’s highly controversial. But here’s the truth. Pumpkin Spice doesn’t have one thing to do with an actual pumpkin. It’s clove, nutmeg, and cinnamon. THAT’S IT! Poor pumpkin has taken a bad wrap for this awful flavor combo that’s literally everywhere this month.

Real pumpkin, actual pumpkin, the squash that grows in the ground is delicious. It’s sweet, packed with vitamins, and really really good for you. The dreadful people who brought you the pumpkin pie have made it even easier (we’ll give them a pass) to integrate pumpkin into every day by pureeing it for you. Just don’t buy “Pumpkin Pie Filling” - they’ve already added the ‘Pumpkin Spice’ to that and you DO NOT want that on your pasta. Trust.

Pumpkin is such a perfect seasonal choice for dinner. It’s readily available, healthy, and gets you in a fall spirit like crunching through leaves on a sunny day. Only at dinner. Preferably with a cocktail in your hand. Here are my three favorite pumpkin dinners (one is squash, but you can sub in pumpkin, so close enough) PLUS a few bonus recipes at the bottom. The Crinkle Cookies are dreamy so don’t skip those!

All of these recipes are available on the Weeknight Society app so don’t forget to download! When you get the app you also get step-by-step instructions, a grocery shopping list, AND menu planning tools. You seriously can’t live without it.

PUMPKIN PASTA

serves 4

STEP 1

Preheat oven to 350 degrees. Bring a pot of water to a boil.

Whisk together butter, honey and cayenne. Toss pecans in melted butter mixture and lay out on a cookie sheet. Sprinkle with salt. Pop in the oven and bake 15 minutes until toasted.

STEP 2

Whisk together pumpkin, yogurt, ½ cup parmesan cheese, salt and pepper.

STEP 3

Cook pasta in boiling water. Reserve one cup of cooking water when straining cooked noodles.

STEP 4

Stir together pasta and pumpkin sauce. Slowly add pasta water as needed to thin out the pasta sauce. Sprinkle pecans and extra parmesan cheese over the top.

1 lb pasta

½ cup pumpkin puree

½ cup plain greek yogurt

¾ cup parmesan cheese

1 cup pecans

4 tbs butter, melted

1 tbs honey

½ tsp cayenne pepper

PUMPKIN SOUP

serves 4

STEP 1

Preheat oven to 400 degrees. Toss pumpkin with olive oil and season with salt and pepper. Roast on a baking sheet 15-20 minutes until fork tender.

STEP 2

In a soup pot, melt 2 tbs butter. Add onion, garlic and sage and cook until onion is tender. Remove sage from the pan.

STEP 3

Pour in broth and bring to a boil. Drop roasted pumpkin into the soup and blend with an immersion blender.

STEP 4

In a small bowl whisk together cream and egg yolks. Slowly pour in ½ cup of the hot soup to the bowl whisking constantly. Pour cream mixture into the soup pot and whisk in. Cook 10 minutes until thickened.

3 ½ lbs sugar pumpkin, cut into cubes

2 tbs olive oil

salt

2 tbs butter

1 medium onion, diced

2 cloves garlic

2 sprigs sage

8 cups vegetable stock

1 cup heavy cream

2 egg yolks

salt & pepper

ROASTED SQUASH PASTA

serves 4

STEP 1

Preheat oven to 450 and bring a pot of water to a boil. Toss squash in oil with thyme and roast in the oven until tender. (20 mins)

STEP 2

Cook pasta and drain reserving ½ cup pasta water.

STEP 3

Whisk together ricotta, vinegar, S&P

STEP 4

Toss pasta with ricotta and add pasta water 1 tbs at a time until pasta does not seem dry. You will probably not need the whole ½ cup. Serve with roasted squash and extra thyme on top.

1 lb pasta

2 cups butternut squash, chopped

2 tbs olive oil

1 cup fresh ricotta

1 tbs cider vinegar

4 sprigs fresh thyme

salt & pepper

More pumpkin food you can't live without