It’s pumpkin loving me, still here, still going strong, even though it’s November tomorrow. Lots of shock and denial about that going on up in the brain, because November equals the start of the holiday season which equals the start of Big Bad Winterrrr here in Minnesota. I’ve worn my fuzzy hat like five times already this week and my teeth are chattering nonstop.
Basically what happened in this recipe is that everything good about fall went and got all cozy together in a pan just in time for dinner. Caramelized onions make for a rich and velvety pumpkin sauce to blanket that shredded chicken with love. Pasta and cheese hold everything together, and b-a-c-o-n means crispy delicious is up in tha howwwwse.
So but backing up a tad wee bit. I have good news about the Winter thing: pumpkin still tastes good even in November, and it might even taste BETTER in the winter because it warms you to the toes. And it’s especially delicious when used in non-tradish ways like as a sauce for a chicken bacon pumpkin pasta bake. Life is good when this baby is in your oven.
Wait, no, I didn’t mean… NO. This is not me making any awkward announcements.
This IS me being an utter fool for cheesy oven-baked pasta.