I'm back. I've been in Arizona warming up, and coming back to 9 degrees yesterday morning was a shock. The pumpkins in the garage are not looking well. Most are starting to spot, so I'll be freezing them soon. Pasta recipes such as this one can easily use frozen pumpkin.
This pasta recipe is great. There was some confusion with the Hub over the grocery list and we ended up using breakfast sausage links instead of bulk sausage and 12 oz instead of a pound. I would actually recommend this. The sausage slices looked like little meatballs. The pasta reheated well for lunches the next day.
I think this recipe could be very versatile; you could change the ingredients to whatever you prefer.