The kitchen is coming along (more on that soon). And this year I’m so happy to be in a new home because I’m super excited about decorating for fall. At our Echo Park apartment we never got any trick-or-treaters because we lived on an insanely steep hill and our apartment was hidden from the street.
BUT, the house that we’re moving into is in a neighborhood where tons of kids come to in order to get a++ candy.
Another thing that I can’t wait to do is set-up the entire kitchen with all of my kitchen items. This pretty blue Crofton Cast Iron French Oven and this Cast Iron Saucepan are from ALDI! If you head into the stores starting Wednesday, you’ll see them (but only for a short time!). ALDI has a range of beautiful cast iron items on sale throughout the fall and winter seasons.
And let me tell you they are such good quality. The pots heat up evenly (very important!), are heavy bottomed (so they are perfect for literally everything including cozy stews, soups and everything in between), super affordable and the enamel coating makes them super easy to clean.
To kick off the fall season and to break in these new pots, I wanted to make something very seasonal and pumpkin-y.
One of my favorite pumpkin/squash recipes is from The Year of Cozy and it’s the chorizo-spiced squash soup. I took that idea and applied it to this pasta dish and it is SO good.
Pumpkin puree (this organic puree is also available at ALDI this fall and is super affordable and the consistency is amazing!) is cooked with the spices that traditionally go in chorizo sausage. The spices go in but this dish is still very vegetarian—no meat whatsoever!
I mixed it with the pasta and a bit of the pasta water to thin it out and topped it with chopped up pepitas. It’s a recipe that comes together in about 20 minutes and it’s delicious.