- 1 2-3 lb sugar pie pumpkin
- Kosher salt and freshly ground black pepper
- 1 teaspoon olive oil
- 8 oz Mexican chorizo, removed from casing
- 2 cups whole milk
- 4 fresh sage leaves
- 3 tablespoons butter
- 1 tablespoon minced shallot
- 2 tablespoons flour
- 6 ounces sharp cheddar cheese, shredded
- 1 lb pasta
- Preheat oven to 350. Line a baking sheet with foil. Cut the top off the pumpkin at a 45 degree angle, as you would to make a jack 0 lantern. Scoop out the seeds and stringy bits. You want the inside pretty clean. Season with salt and pepper Put the top back on pumpkin and bake, 45 minutes.
- In a medium sized sauté pan over medium heat add the olive oil and chorizo. Cook 10 minutes.
- In a small saucepan over medium-low heat warm the milk with the sage steeping in it.
- In a medium sized saucepan over medium-low heat melt the butter and add the shallot. Whisk in the flour, stirring constantly for 2 minutes. Slowly pour in the warmed milk and whisk until well combined. Turn up the heat and thicken the sauce. Season with salt and pepper.
- Meanwhile, cook the past al dente and drain.
- Slowly stir in the cheese, a small handful at a time. Then stir chorizo into béchamel. Mix the cooked pasta into the sauce. Ladle into the pumpkin and put the top back on. Bake 45 minutes. Let it sit 10 minutes before serving. Scrape pumpkin into every bowl.