Pumpkin Casarecce

Ingredients:

1 Bag West MI Pumpkin Flavored Casarecce

2 Cup Pumpkin or squash, medium diced

1 ea. Red onion (or a few shallots), sliced

¼ Cup Sun dried tomatoes, thin sliced or chopped

2 Tbsp. Fresh Rosemary, fine chopped leaves

¼ Cup Oleavanti or other Extra Virgin Olive Oil

To Taste Salt and fresh ground pepper

Cooking Instructions:

1. Cook the pasta until just a touch soft, then cool.

2. Roast the pumpkin with a touch of oil, 450 oven.

3. Sauté the red onion until well caramelized.

4. Mix pumpkin, onions, olive oil, chopped fresh rosemary with cooled pasta and check salt and pepper.

5. Serve warm or keep refrigerated and serve cold.