Pumpkin Cashew Cream Rigatoni with Bacon Sage Crumb

Enjoy this fall inspired pasta dish any night of the week! Rigatoni is tossed in a pumpkin cashew cream sauce, topped with maple roasted delicata squash and a bacon sage panko crumb. Eating with the seasons has never felt more right.

What does cashew cream taste like?

Warning: I did not go with cashew cream as an effort to make this dairy free. Cream cheese and parmesan make an unapologetic appearance in this dish. I chose to use cashew cream because it is thick and has a mild nutty flavor.

How to make cashew cream.

1. Start with 1 cup raw cashews.
2. Cover them with water and leave overnight.
3. Drain water and add 1/2 cup fresh water.
4. Blend.
5. Store in refrigerator.

Note: If you leave cashews soaking longer than overnight you may notice they start turning slightly purple. This is normal, they aren’t bad. If they smell foul, toss them.

First layer of flavor: Bacon sage crumb.

The bacon used in this recipe is pasture or woodland raised from All Grass Farms. Bacon sage crumb sends this dish over the top. The texture is the perfect juxtaposition to the creamy sauce. This pasta dish is made in layers starting with the topping. It may seem backwards, but making the bacon sage crumb first allows it time to crisp up while the rest of the dish is prepared. Also, the lingering sage and bacon grease on the skillet further flavors the delicata squash.

Bacon sage crumb tips.

1. Chop up the bacon into small pieces for quicker cooking and a finer texture.
2. Use a cast iron skillet for an easy transfer to the oven.
3. The order for making the crumb is bacon-sage-seasoned panko. Same pan, no rinsing. Once the sage is fried and panko is toasted, they all are combined with the bacon to add to the pasta later.
4. Crumble the sage, bacon and panko with your fingers. Any sage stems that do not crush up, discard.

Layer two: Delicata squash.

Since the bacon was rendered and sage was fried, the cast iron skillet holds so much flavor. The delicata squash will roast in the skillet so be sure not to rinse your cast iron out.

Delicata squash is the sweetest squash I’ve ever tasted. When roasted, the sugar intensifies and becomes candy-like. The peel is edible, but I prefer to peel it for this pasta since sometimes it can separate from the flesh. After peeling, scoop out the seeds and cut the flesh into bite-size half-moons. Drizzle with oil, sprinkle with salt and cinnamon before roasting in a 400F oven. Around 15 minutes drizzle maple syrup on top and return to roast for 5 minutes more.

How to make pumpkin cream sauce.

In the time it takes for the delicata squash to roast, the sauce comes together. Here’s what you need:

Olive oil: To sauté the garlic.

Garlic: Aromatic flavor that sweetens as it sautés. Careful not to burn to avoid it becoming bitter.

Cashew cream: Thick and nutty. Pairs well with the warm flavors.

Pumpkin puree: Store bought canned or homemade works fine.

Softened cream cheese: No substitute here, it’s perfect for the job.

Spice mix: Oregano, thyme, nutmeg and pepper. Warm and balanced.

Parmesan: Savory and salty, just what the sauce needs!

To a medium sized pan, saute the garlic in the olive oil. Add all the other ingredients and stir until both cheeses melt. At this point, the sauce will be very thick. Add 1/4 cup at a time of salted pasta water until it’s irresistibly creamy.

Once the sauce is mixed with rigatoni, the delicata squash and bacon crumb are up next to take this dish into the best-thing-I-ever-ate land. I recommend popping the pasta back into the oven to warm the crumb back up and make it extra crispy.

Serving.

Truthfully, this pasta is best straight away. Next day, it will be a bit dryer and the crumb won’t be crispy.