The Food Guy, Steven Keith Eating his way through the state, plate by plate

Pumpkin Sage Pasta a Satisfying Winter Dish

Although it’s generally enjoyed as part of a bountiful fall harvest, pumpkin should definitely stay in your cooking repertoire throughout the winter months, too.

Pumpkin Sage Pasta
Pumpkin Sage Pasta

Its earthy flavor adds a special “oomph” to savory soups and stews, risottos and casseroles. And we all know the starring role it plays on the sweet side – in pies, muffins, pancakes.

After a usually mild December gives way to January and February’s bone-chilling cold, I find myself craving warm, hearty pasta dishes more than usual. And there’s a place for pumpkin in those, too.

Try this awesome Pumpkin Sage Pasta, which adds fresh sage, Gruyère cheese, white wine and shallots for a richly satisfying dish.

The recipe is included below, and you can see it being prepared by clicking on this demo.


6 cups cooked short-cut pasta, such as trottole, spirals, penne or bow ties, kept warm
2 tablespoons butter
2 shallots, finely chopped (about 3/4 cup)
2 large cloves garlic, finely chopped (about 2 tablespoons)
8 fresh sage leaves, plus more for garnish
1/4 cup dry white wine
1 cup water
3/4 teaspoon instant chicken flavor bouillon
1 can (12.5 fluid ounces) evaporated lowfat 2% milk
1 cup canned pumpkin
1/4 to 1/2 cup freshly shredded Parmesan cheese, plus more for serving
2 tablespoons grated Gruyère cheese
Ground black pepper to taste

  1. Melt butter in large skillet over medium-high heat. Add shallots and cook, stirring occasionally, for 3 to 5 minutes. Add garlic and sage leaves and cook, stirring frequently, for about 1 minute.
  2. Stir in wine and cook for 2 minutes or until reduced slightly. Stir in water and bouillon and cook for 2 to 3 minutes to infuse flavors. With tongs, remove and discard sage leaves.
  3. Stir evaporated milk and pumpkin into skillet and heat through. Stir in Parmesan cheese and Gruyère cheese until melted. Add cooked pasta to skillet, then stir to coat and heat through.
  4. Season with pepper and sprinkle with additional Parmesan cheese and fresh sage leaves, if desired, before serving.

The Pumpkin Parade Continues. Next Up, Spiced Bread.

Nothing beats a hot cup of coffee with a slice or two of sweet bread (but not sweetbreads, mind you) on a cool fall day.

So whether it be for breakfast or as a mid-afternoon snack, enjoy this easy-to-make spiced bread flavored with fresh pumpkin …

Spiced Pumpkin Bread

15 ozs. cubed fresh pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups sugar
1cup brown sugar
3 ½ cups all-purpose flour
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves 

  1. Boil fresh pumpkin in water until tender. Cool, strain and puree with immersion blender.
  2. Preheat oven to 350 degrees. Grease and flour three 7×3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  4. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Recipe courtesy of Krups.

Pumpkin Pizza? With Chorizo and Cheese, You Betcha!

We all know pumpkin makes a great pie, delicious muffins, even a nice creamy soup. But pizza?


When paired with spicy chorizo sausage, fontina cheese and sage-, it creates a unique flavor combination that makes for a nice change of pace from your traditional pepperoni pie. Why not give it a try?

Pumpkin-Chorizo Pizza
Pumpkin-Chorizo Pizza

Pumpkin-Chorizo Pizza

2 Tbsp. olive oil, divided
12 oz. pizza crust
¼ cup finely chopped shallots
1 clove garlic, minced
¼ tsp. dried red pepper flakes
1 cup fresh pumpkin puree
¼ tsp. smoked paprika
1/8 tsp. salt
1 cup cubed fontina cheese
¼ pound thinly sliced Spanish chorizo
1 Tbsp. chopped fresh sage leaves
olive oil and chopped sage for garnish (optional) 

  1. Heat oven to 425 degrees. Brush 1 tablespoon olive oil over crust; set aside. Heat remaining tablespoon olive oil in a skillet over medium heat. Add shallots, garlic and pepper flakes to hot pan. Sauté for 1 minute, stirring constantly.
  2. Stir in pumpkin puree, smoked paprika and salt. Cook, stirring, until sauce is thickened and hot. Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.
  3. Place pizza on a cookie sheet or directly on oven rack, if preferred. Bake for 12 minutes or until crust is golden and cheese is melted. If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage. 

 Recipe courtesy of

Pumpkin-Palooza, Part Deux: Delicious Cannoli

Yesterday I shared a simple recipe for a nice ginger and cinnamon-spiked creamy pumpkin soup. Today brings a sweet pumpkin cannoli — filled with mascarpone, pumpkin puree and chopped pumkin seeds and topped with whipped cream and mini chocolate chips.

It’s a gorgeous dessert, tastes great and is definitely something out of the ordinary. Enjoy!

Pumpkin Cannoli
Pumpkin Cannoli

Pumpkin Cannoli

8 ozs. mascarpone cheese
¾ cup fresh pumpkin puree
¾ cup powdered sugar
¼ cup whole milk ricotta cheese
1 tsp. pumpkin pie spice
½ cup chopped pumpkin seeds (pepitas), divided
2 Tbsp. mini chocolate chips
½ cup heavy whipping cream
12 cannoli shells (two 4 oz. boxes)
powdered sugar for dusting 

  1. In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta and pumpkin pie spice until blended.
  2. Fold in 1/4 cup of the pumpkin seeds and the mini chocolate chips; set aside. In a chilled mixing bowl, whip cream until stiff peaks form. Fold into pumpkin mixture. Cover and chill for 1 to 2 hours.
  3. Right before serving, pipe pumpkin filling into cannoli shells, going all the way to the ends. Sprinkle the ends with remaining 1/4 cup chopped pumpkin seeds.  Sprinkle shell with powdered sugar and serve. 


Recipe courtesy of


Today kicks off a “Pumpkin-Palooza” blogfest, during which I’ll share a new pumpkin recipe every day from now until Halloween.

I have lots of cool things in store for ya’ (pumpkin cannoli, pumpkin-chorizo pizza, even fresh pumpkin cocktails!) but today kicks off with a more traditional pumpkin soup. Spiked with ginger and cinnamon, this creamy soup is bursting with fall flavors — perfect for a crisp autumn evening.  

Creamy Pumpkin Soup

2 Tbsp. butter
1 cup chopped onion
2 cans chicken broth
15 ozs. pumpkin
1 tsp. salt
¼ tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground black pepper
1 cup heavy whipping cream
dash of paprika 

  1. Boil pumpkin in water until tender.  Strain, cool and puree pumpkin with an immersion blender.
  2. Sauté onion in butter in a medium saucepan until tender. Add 1 can chicken broth, stirring occasionally. Bring to a boil; cover, reduce heat and simmer for  15 minutes. Blend mixture until smooth with an immersion blender.
  3. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger and ground pepper; stir well. Bring to a boil; cover, reduce heat and simmer 10 minutes, stirring occasionally.
  4. Stir in whipping cream and heat through. Do not boil. Sprinkle paprika on top and serve

Recipe courtesy of Krups.