1 pound fillable pasta (I used jumbo shells)
2 tablespoons pumpkin seeds
3 cups mashed pumpkin (I used fresh cooked)
1 tablespoon brown sugar
salt, to taste
1 medium-large onion, sliced
oil, for frying
4 cloves garlic, crushed or thinly sliced
3 cups (loosely packed) leafy greens (spinach, kale, etc.), thinly sliced
2 tablespoons raisins
mushrooms, sliced, optional
1. Cook pasta according to package directions and set aside. In a dry pan, toast the pumpkin seeds and set aside. Put mashed pumpkin, brown sugar, and salt in a bowl.
2. Fry onion in a little oil over low heat until caramelized. Add the garlic and cook for about 1 minute. Take out 1/2 the onion/garlic mixture and add it to the pumpkin.
3. Add greens to the pan along with the raisins, cinnamon and pumpkin seeds. Cook until greens are wilted and remove from heat. Stir a few tablespoons of the pumpkin mixture into the greens (to help it stick together).
4. If using mushrooms, fry them and add to the pumpkin. Add water as needed to thin the sauce. Preheat oven to 350 degrees F. Fill the pasta with the greens mixture and place in a casserole dish. Pour pumpkin sauce over it and bake for 15 minutes or until heated through.
Serve with garlic bread and/or salad for a decent sized meal.