{"id":16231,"date":"2010-11-14T11:23:29","date_gmt":"2010-11-14T16:23:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=16231"},"modified":"2010-11-14T11:23:29","modified_gmt":"2010-11-14T16:23:29","slug":"pumpkin-alfredo-with-sage%e3%82%bb%e3%83%bc%e3%82%b8%e5%85%a5%e3%82%8a%e3%83%91%e3%83%b3%e3%83%97%e3%82%ad%e3%83%b3%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%82%bd%e3%83%bc%e3%82%b9%e3%83%91%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=16231&lang=en","title":{"rendered":"Pumpkin Alfredo with Sage
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\"\"<\/a> \"\"<\/a><\/p>\n

Pumpkin Alfredo Spaghetti with Sage<\/strong>
\nLunch November 7, 2010<\/em><\/p>\n

A little pumpkin puree was added to alfredo sauce. The natural sweetness and the beautiful warm yellow color added to the sauce was perfect for this time of the year. Fresh sage was sprinkled on top. Add bacon if you like. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\u663c\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff11\uff11\u6708\uff17\u65e5<\/em><\/p>\n

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\n\u30d9\u30fc\u30b3\u30f3\u3092\u52a0\u3048\u3066\u3082\u826f\u3044\u306d\u3002<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Pumpkin Alfredo Spaghetti with Sage Lunch November 7, 2010 A little pumpkin puree was added to alfredo sauce. The natural sweetness and the beautiful warm yellow color added to the sauce was perfect for this time of the year. Fresh sage was sprinkled on top. Add bacon if you like. Click here for recipe information. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-16231","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16231"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16231\/revisions"}],"predecessor-version":[{"id":16323,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16231\/revisions\/16323"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}