Pumpkin Spiced French Toast with Pumpkin Butter

Another WDRB morning show recipe from Chef Joseph Thomas...

2 eggs

1/4 cup heavy cream

1 tablespoon vanilla extract

1/2 tbls pumpkin spice

1 tablespoon powdered sugar

4 slices of bread (croisants)

Ingredients for Pumpkin Butter:

1 stick of softened unsalted butter

1/4 cup pumpkin puree

1 T of brown sugar 

In a medium bowl, whisk together eggs, cream, vanilla, pumpkin spice, and cinnamon. Mix well. Add powdered sugar. Mix well until dissolved. In a skillet, heat olive oil over medium heat. (Can use non-stick spray or butter). To serve, place French Toast on a plate, top with a spoon of the pumpkin butter, and drizzle with maple syrup. 

For the pumpkin butter, place ingredients in a small bowl and mix together with a mixer until it has a smooth consistency.

Spicy Sausage and Butternut Squash Rigatoni with Crispy Sage Leaves

This one is from Chef Joseph Thomas on the WDRB morning show....

16 oz. Rigatoni

32 oz. of Diced Butternut Squash 

1 lb. spicy ground pork

Half of a white onion - diced

1 tbls minced garlic

1/4 cup Olive Oil

1/2 cup Parmesan

Salt and pepper

3-5 Sage Leaves (for garnish)

Add one tbls of olive oil to a pan. On medium heat, add the ground sausage and sauté (breaking it up into smaller chunks) until sausage is browned (or until internal temperature reaches 145 degrees)

Drain the sausage and set aside. In the same pan, sauté the onion for 1 minute and then add the minced garlic. (Add a teaspoon of olive if needed)

Sauté the garlic and onion for another minute, then add the butternut squash. Sauté the butternut squash for 3 minutes and then add a pinch of salt and pepper. Cover with water and let simmer until the squash is fork tender. Once the vegetables are tender with a slotted spoon and your vegetable to a blender. Puree your vegetables by slowly adding the water you cooked the vegetables in until everything has a smooth texture. Cook pasta according to package. Once you drain your pasta, save 2 cups of the pasta water. (Will need later for the sauce). Add the pork back to the same skillet on medium heat. Add your pasta and your butternut squash sauce. Let simmer for 5 minutes, and then add parmesan cheese and sage leaves. 

If the sauce has a thick consistency, add your reserved pasta water slowly until its the consistency of your liking. Salt and pepper to taste.

For crispy safe leaves, heat olive oil (1/4 cup) in a pan on medium heat. Once oil is hot, put sage leaves in the skillet, frying 10 seconds on each side. Set aside on a paper towel to drain.