One good thing about being home all the time is I can take a bit more time with meal preparation. Also to avoid queuing at the grocery store with my fellow disease vectors, I am trying to make the most of what I have rather than buying fresh stuff. Accordingly, I have invented the extremely filling Pandemic Pumpkin Penne.
One emergency pumpkin that was supposed to keep for weeks but developed a rotten sport.
Half a pack of pulse penne, given to me in exchange for a surgical mask.
Plus an onion, the last of some rather old goat cheese, and some chicken sausage (optional).
Saute finely chopped onion with the sausage.
Cook and mash a couple of cups of pumpkin.
Boil the pasta.
Grate the cheese, mix with the mashed pumpkin and onion, then thin the sauce with whatever works for you - milk, yogurt, almond milk.
Stir through the pasta and eat.
I used the rest of the pumpkin to make vegetable soup, and mixed with minced pork.