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Today we’re thrilled to have Cristina of Sundae Brunch sharing this fantastic fall recipe. Here’s what she has to say:

For so many of us, pumpkin recipes are one of the most beloved signs of the season.  Pumpkin pies and pumpkin lattes are easy favorites, but pumpkin can really shine in savory dishes, too. The only problem is that if you’re not careful, pumpkin can actually be a bit bland. That’s definitely not the case here. The subtle flavor of pumpkin is amped up with creamy goat cheese, roasted garlic, browned butter, and everyone’s favorite: bacon. Leeks and cremini mushrooms round out the dish. It’s perfect for fall entertaining, but it’s equally appropriate for an indulgent night in. It also doesn’t hurt that your kitchen will smell absolutely incredible while you’re cooking. Pair this perfectly creamy and decadent dish with a crisp white wine, like a Pinot Grigio or a Viognier, and enjoy.



-2 heads of garlic
-6 tbsp. butter
-1 large leek (about 1/3 pounds), thinly sliced
-4 tbsp. extra virgin olive oil, divided, plus more for roasting garlic and serving
-8 oz. sliced cremini mushrooms (baby portabellas)
-1 tsp. ground nutmeg
-½ tsp. ground sage
-2 15-oz. cans of 100% pumpkin
-1 ½ cups chicken broth
-1 tbsp. apple cider vinegar
-4 oz. log of goat cheese
-1 pound linguine
-1 pound bacon, cooked and roughly chopped
-Kosher salt and freshly cracked black pepper
-Fleur de sel or similar finishing salt, for serving
  1. Begin by roasting the garlic. Preheat your oven to 350°F. Cut the tops off the garlic heads just enough to expose the cloves. Drizzle with olive oil and sprinkle with kosher salt and freshly cracked pepper.
  2. Wrap the heads individually in foil and bake for 40-45 minutes.
  3. Meanwhile, in a small sauce pan, heat the butter over medium low heat until it starts to foam slightly and smells nutty. At this point, whisk constantly until the butter is browned and has brown bits on the bottom.
  4. Immediately remove from the heat, but continue to whisk for about half a minute so that the butter does not burn. Set aside.
  5. In a large sauté pan, sauté the leeks with about 3 tablespoons of olive oil over medium-high heat until softened. Lower the heat to medium and add in an additional tablespoon of olive oil, the mushrooms, nutmeg, sage, a pinch of salt, and a pinch of pepper. Continue to cook for about 5 more minutes. Add in the pumpkin, chicken broth, and apple cider vinegar. Stir in the goat cheese until fully melted and the sauce is well incorporated.
  6. Squeeze out the roasted garlic cloves and give them a quick chop or mash. Stir into the sauté pan, followed by the browned butter. Season generously with salt and pepper and leave over low heat while the pasta cooks.
  7. Boil the linguine in well salted water according to package directions. Reserve 2 cups of pasta water, drain, and toss the linguine immediately with the pumpkin and goat cheese sauce. Add reserved pasta water to thin as necessary. Taste for seasoning, top with chopped bacon, and finish with a drizzle of extra virgin olive oil and a sprinkle of fleur de sel.
Photos and recipe by Cristina of Sundae Brunch.

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