Comments on: Pumped for Pumpkin Season

By: Xiaolu

Xiaolu — Wed, 12 Oct 2011 04:43:55 +0000

Mmm that gravy sounds so good! I love mushrooms and used to make a quick pasta sauce using canned lowfat cream of mushroom soup. This sounds much healthier and much tastier!

By: Ashley

Ashley — Wed, 05 Oct 2011 16:01:54 +0000

What a perfect fall pasta dish! I need to start cooking with pumpkin asap. :)

By: Lauren K Krygier

Lauren K Krygier — Fri, 30 Sep 2011 18:32:15 +0000

These were delicious! I added 4 gloves of garlic, some fresh sage and a big dollop of Tofutti cream cheese to the filling and made a browned “butter” and sage sauce to toss them in, topped with some toasted pine nuts. SO good! I wish I would have had fresh pasta instead of the wonton wrappers though. They were a little thin and didn’t have that pasta look about them. My 11 year old gobbled them up, and I had seconds. Yum-o! Thanks for revivng my love of squash. Mmmmm…and pasta!!

By: riotflower

riotflower — Thu, 29 Sep 2011 20:15:13 +0000

My wife brought me home a pumpkin today and the thrill hit me! I have been thinking about pumpkin spiced chai for at least two weeks. Your ravioli look delicious!

By: Oiyi

Oiyi — Thu, 29 Sep 2011 19:41:47 +0000

I got sick earlier in the week and this looks like such delicious comfort food.

By: Juliana

Juliana — Thu, 29 Sep 2011 01:08:58 +0000

Hannah, your raviolis look delicious with the mushroom sauce. I once made the ravioli with the butternut squash, but they turned out so ugly…
Hope you are having a fantastic week :-)

By: Christina @ http://greytveganlife.wordpress.com/

Christina @ http://greytveganlife.wordpress.com/ — Wed, 28 Sep 2011 19:32:27 +0000

This sounds wonderful! I’m thinking I’ll try butternut squash with this sauce. Good tip on the Asian stores for egg-free wontons. That’s the only place I have ever found them.

By: Irene @ H.V.R.

Irene @ H.V.R. — Tue, 27 Sep 2011 09:39:26 +0000

Our garden has a lot of pumpkins and honestly I am running out of ideas on what to do with it. Thanks to this I have another way of utilizing my pumpkins.

By: Debra Lynn

Debra Lynn — Mon, 26 Sep 2011 17:39:25 +0000

This sounds great! I recently got some Himalayan pink salt and organic peppercorns and I’ll have to try them out in this recipe. Thanks for sharing!

By: stephchows

stephchows — Mon, 26 Sep 2011 16:24:16 +0000

Our grocery store shelves are barren already too :( I was so sad when I went the other day and found none.. we do have a pumpkin farm within walking distance though and it looks crazy full of orange! I may just need to make huge batches of my own to make me through the winter :)