Pumpkin Baked Ziti

I forget now where I've seen it, but somewhere in the blogosphere there was a post (or maybe several posts) about the Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping from Veganomicon. So that recipe caught my eye as I was poking around the other day trying to come up with dinner ideas. It was a little involved, but not overly so and it was so worth it. We love pasta, especially baked pasta, and this recipe takes things up to another level. The Cashew Ricotta is good in its own right, and adding pumpkin and a few other choice ingredients brings the yum-factor up even more. But the pièce de résistance was the topping: homemade bread crumbs mixed with walnuts, margarine, sage, oregano and paprika. Quite a step up from the standard pasta marinara topped with plain bread crumbs.

I made the bread crumbs for the pasta by grinding up part of a large baguette, but what to do with the rest of the baguette? I already posted about French toast with Chocoreale, but I decided what's even better that that is French toast with Chocoreale and tangerines.