TGIF: Thank goodness it’s fall! Autumn is my favorite season of the year. I love the cool weather, beautiful leaves and delicious produce. Pumpkin and squash are my autumn favorites, especially in savory dishes.

This recipe comes from the October edition of Everyday with Rachael Ray. The first thing that caught my eye was that I had most of the ingredients on hand already – all I needed to pick up was the fresh parsley.

I substituted the cream for milk in the recipe to cut a few calories. The sauce was perfectly creamy with the substitution. Just be sure to add a decent amount of salt and pepper to the dish if your canned pumpkin doesn’t come seasoned. Then get ready to enjoy the taste of autumn!