Pumpkin pasta

Photo: Dan Saelinger

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The Cool-Weather Pasta Dish That's Not Ravioli
We love those little squash-filled pockets, but this refreshing take on pasta plus pumpkin ensures that the veggie's flavor isn't masked by ricotta cheese. You roast cubed pumpkin until it's tender and golden brown, then toss it with cooked wide noodles, crisp pancetta, sage and a quick, carbonara-like sauce made from the pasta-cooking water, Parmesan and egg yolks.

Get the recipe: Roasted Pumpkin and Sage Pasta
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