Pumpkin, part 2, which is fancier

It's hard to photograph a sauce, but this one, despite the lackluster pics, was amazing. Pumpkin and kale.

And then finished with toasted hazelnuts and chèvre.

And I tried a new multi-grain bread: AP-flour, white whole wheat, rye, cornmeal, oats, sunflower seeds. Ridiculously easy. Also really pleasing. 

I served the pasta with a side of asparagus. It looked pretty, as asparagus nearly always does.

And the bread...

Finally, a little candlescape, shades of the season.