Pumpkin Pasta Sauce

It is odd that we use pumpkin, not a different squash, to bake pies because of all the winter squashes pumpkin is the least sweet.  Pumpkin’s lack of sweetness and the fact you can find its puree in a can is the reason I chose to use pumpkin to make my lasagna rather than butternut squash or acorn squash.  If you decide to try this recipe make sure you don’t accidentally buy pumpkin pie filling. It is a very easy mistake to make and cannot be substituted. 

Ingredients

• Olive oil
• ½ Red onion
• 2 sprigs (or more) of rosemary
• 1 can of pureed pumpkin (double check to make sure its just pumpkin, not pumpkin pie filling
• 1 c. of ricotta
• Milk or cream if you need to thin out the sauce

Chop red onions and sauté in pan with olive oil until onions are soft and semi translucent. Take the rosemary needles off the sprig and add rosemary to the onions and cook until fragrant (30 seconds or so).  Add in the pumpkin and ricotta cooking  on medium until mixture starts to bubble. Add milk or cream if you would like a thinner sauce.