This did need a lot of adjustment to make it much tastier. I served this with the suggested pairing of pumpkin ravioli from this site. As one suggested, I substituted pecans for the seeds (I can't imagine the seeds would have produced a good texture for a creamy sauce). I used milk instead of heavy cream (it was still plenty creamy this way). I used a slice of wheat bread instead of white and I omitted the peppers because we were out of them. I ended up adding about 3 Tbsp pumpkin puree and about 1 Tbsp tomato puree (I had extra from the ravioli recipe) to try and incorporate some of the flavors of the pasta and also to add flavor to the otherwise bland sauce. This also helped to thicken the sauce up a bit. With these adjustments, the sauce was not bad. The texture is a little odd, but not unpleasant. In the future I think we'll make the ravioli recipe but use a red sauce instead. It was worth the work to try the recipe once as-is, though.
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