When I first spotted a recipe for creamy pumpkin lasagna rolls, I was finally convinced the pumpkin spice movement had officially gone off the rails. I love pumpkin, I love pasta, but NOT together, right?

Wrong.

Giada DeLaurentiis has rarely steered me wrong, and pumpkin is a vegetable after all. I mean it’s like butternut squash, which is used in sweet and savory dishes. And there’s no sweet spices with this pumpkin recipe, so it really and truly is savory.

And so yummy. I made this for our last book club meeting, and there wasn’t much in the way of leftovers. My favorite bite has one the fresh sage leaves with all the gooey cheese (I used a mix of Fontina and mozzarella for the top) and creamy sauce draping the pasta sheet. If you like vodka sauce, this pumpkin cream sauce gives off similar vibes minus the booze.

If you’re wondering what to bring to the Thanksgiving potluck, this is a great make-ahead recipe (it’s actually better the longer it sits) that’s a bit unexpected. You get plenty of the Thankgiving-y flavor wrapped in pasta. Honestly, what could be better than that? Well, I did sauté some pancetta (a.k.a. Italian bacon) and added that for extra flavor.