Categories: Main Dish, Pumpkin, Turkey

Ingredients

• 1 pound uncooked spiral pasta
• 1 tablespoon Crisco® Olive Oil
• 1-1/2 cups thinly sliced green onions
• 3 garlic cloves, minced
• 1 teaspoon fennel seed
• 1 can (12 ounces) evaporated skim milk
• 1/2 cup 1% milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (15 ounces) solid-pack pumpkin
• 3 cups cubed cooked turkey
• 1-1/4 cups dried cranberries
• 1/4 cup grated Parmesan cheese
• Chopped fennel fronds, optional

Directions

1. Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended.
2. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through.
3. Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately. Yield: 6 servings.

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