There are countless ways to incorporate pumpkin into your seasonal recipes, and this might just be one of the best. I started by roasting three pumpkins, then blending them into a smooth purée that I added throughout the dish. Of course, you can always use canned pumpkin, but making your own purée is easy and adds so much more flavor. The pumpkin purée went into the pasta dough, along with pasture-raised eggs. For the ragu, I combined it with fall vegetables and hand-cut short ribs. And, of course, I stirred it into the béchamel sauce, made with pasture-raised milk and butter. The dish came together beautifully and was served to my friends for a cozy backyard dinner, alongside a big salad and natural wine.

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