Pumpkin Pasta Sauce
NOTE: I had a very large pumpkin. 1/2 of the pumpkin got me about 8 cups of roasted pumpkin. Roast the whole pumpkin half with only about 1/4 cup of water in the center for about 2 hours on 250 degrees. scrape soft flesh away from the pumpkin skin puree the pumpkin until smooth (do in small batches) pour into a very large mixing bowl or pot add 2 cups milk or cream 3/4 cup parmesan cheese 2 tsp Italian seasoning 1 tsp minced garlic 1 tsp black pepper 3/4 tsp nutmeg 4 tbsp. butter (I omitted) salt to taste (I never add salt) Once mixed I cooked on low in a crock pot for 3 hours. Serve on pasta, ravioli or tortellini with fresh bread and a salad. "Bon Appetit!"