When I came home Friday night, I had big plans for dinner - none of which happened. I found myself sitting at the kitchen table going through what I had in the pantry and fridge: pumpkin, brussel sprouts, pasta - BAM!
Now, I will say that this "dinner" would actually make a better side dish, but after a week of restaurant food I was craving a lighter meal. The flavor is a bit more fall-ish, but it honestly would be perfect with a beautiful, clean piece of whitefish in any season.
While I would normally roast my own pumpkin (and I had intended to until I realized that the pumpkin that had been sitting on my counter since fall was dehydrated), this time I used canned pumpkin. If you are going to use canned pumpkin, please, please, please make sure it's 100% pumpkin (meaning, that is the only ingredient you should see on the list). I love Libby's, but if you find another brand, go for it!