Share a Spoon - Creamy Pumpkin Rigatoni

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Happy Thursday Smackers!
It's Share a Spoon Time!
GOURDS(well ya know, the things that make gourds *wink*)
I really love all the flavors of fall.  The root veggies, the hard squash varieties, the apples and fruits, and of course all the baked goods.  I absolutely love Fall Foods!
I thought about making some pumpkin confection for this week's theme, but I will wait for our actual PUMPKIN only theme.  This week I thought I would offer up my savory squash/pumpkin sides.
First is simple and really, it's not a recipe.  I cut up a large onion.  In a deep frying pan sauté the onions in olive oil until they are completely cooked through.  Add in 6-7 summer yellow squash that have been cut into thin rounds.  Grate in 2 cloves of fresh garlic (garlic powder is a fine substitution here), salt and pepper.  Cook the squash until onions are caramelized and the squash is soft and browned.  I can't make enough of this.  Every last bit is always eaten.  Even from my picky, I hate vegetable boys!
Now this is an actual written recipe that you can follow.

Creamy Pumpkin Rigatoni
Ingredients:
1 box prepared Rigatoni (or any ridged short pasta)1 - 15oz can pumpkin puree3 Tablespoons Olive Oil2 Tablespoons butter1 teaspoon oregano1 teaspoon crushed red pepper flakes2 cloves grated garlic1/2 cup heavy whipping cream1/2 cup grated parmesan cheese1 cup reserved pasta water1/2 teaspoon ground nutmegsalt and pepper
Directions:
Cook pasta according to directions on the package.  Be sure to salt the water liberally. Reserve 2 cups of the pasta water.  Drizzle a bit of olive oil on the drained pasta and add a handful of parmesan cheese.  The cheese will stick to the pasta.  The sauce will stick to the cheese.
While the pasta is cooking start the sauce.In a large sauce pan melt the butter and olive oil together.Add in oregano, red pepper flakes and grated garlic.Allow mixture to cook over low heat for a few minutes.Add in pumpkin puree. (Be careful, oil is hot and may splatter up.)Stir well to incorporate the oil and spice mixture with the pumpkin.Stir in cream and parmesan cheese.Add one cup of pasta water.Grate in fresh nutmeg.
Pour the sauce over the drained and cheesed pasta.  If the sauce is a little thick add a bit of the reserved pasta water to thin it out.
(Cook's Note:  Um...do not use that green can of parmesan.  That stuff is way to dry.)
My picky boys love this pasta.  Absolutely love it.  I top the pasta with a sprinkle of parmesan just to make it look pretty.  It pairs nicely with chicken or pork chops!

Alrighty Smackers, there you have my savory pumpkin dish.  Plus a yellow squash simple quick fix.  What are your favorite squashy dishes?
Share with us won't you?
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