Pumpkin on Penne Pasta
Cut the pumpkin into cubes, then steam until nearly cooked, firm but slightly tender.
Chop finely and saute (in olive oil) three or four cloves of garlic, add pine nuts and saute until lightly golden brown.
Gently mix the sauteed garlic, pine nuts with Parmesan cheese and a cup full of fresh cilantro.
In the same pan that you sauteed the garlic, saute until tender the steamed pumpkin (add olive oil if needed.)
Then add the garlic pine nut mixture to the pumpkin. Splash some cognac (optional) stir until well mixed.
Salt and pepper to taste.
Serve over al dente penne pasta.
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