For this recipe from Country Living magazine, I chose a white pumpkin.
This one came from the Level Green Farm stand at the Burke farmers market. The guys that man this stand have helped me tremendously to pick great eating pumpkins. For that reason, Level Green, owned by Carolyn and Gary Sisson of Montross, VA, is the first place I head when I hit the market and I am the proud owner of a garage full of their pumpkins. This one tasted wonderful and I am definitely going to pick up some more next week. The market is only open for a couple more weekends.
I made very few changes to this recipe. I did save a bowl and mashed the pumpkin with the cheeses in one step. The pumpkin filling was heavenly by itself and I can't wait to eat the leftovers for lunch next week. But, I think it was the pumpkin that made it so good.
It doesn't really tell you how or how long butter takes to brown, but mine took about 10 minutes with lots of bubbling from the water in the sage.
Both the Hub and I loved this, which kind of surprised me - it's not our normal Sunday lunch. When I put the leftovers in the frig, I put a damp paper towel over the pasta which was already drying out. Next time I might skip the pasta and just serve the filling as a side dish.