Many ways to use pumpkins

Written by Judy Vig and Joy Paoletti
Thursday, 18 October 2012 13:05

Penne with pumpkin sauce and roasted pumpkin seeds.With the carving of pumpkins, spicy aromas of roasted pumpkin coffees and a scent of the pies to come, the pumpkin is the shinning star this time of year.

Typically these are the most common ways to use pumpkin…. but not the only ways. Pumpkin can be both savory as well as sweet. It is found in baked goods, hearty soups, fondues and flans. We have simply roasted it with olive oil and even added it to our favorite stew. Check TwiceBakedTwins.com for more great ideas. But have you ever tried pumpkin with pasta? 

The delicate sweet sauce coats the pasta perfectly, almost velvet-like in texture and the hint of nutmeg is a comforting reminder that the holidays are approaching! A sprinkle of extra parmesan cheese and a nutty crunch from the roasted seeds makes this dish just perfection. 

As soon as the first leaf starts to turn Judy always says, “Let’s make that pumpkin sauce again!” Our families love it and we are sure yours will too. Enjoy!

Penne with pumpkin sauce and roasted pumpkin seeds

1 pound penne pasta

2 large shallots, minced

2 cloves garlic, minced

3 tablespoons butter

2 tablespoons olive oil

1 cup pumpkin puree

1 cup chicken stock

1/2 cup half & half or heavy cream

splash of white wine

salt & pepper to taste

pinch of nutmeg

1/4 cup parmesan cheese, grated, more for garnish

roasted pumpkin seeds for garnish, recipe follows

While you are heating the pan to saute the shallots and garlic, start the water for the pasta and cook according to directions. Add butter and oil to pan and saute the shallots and garlic until soft. 

Add pumpkin, chicken stock, half & half or heavy cream and white wine. Bring to a boil for about 5 min. Lower heat, taste and season with more salt & pepper and nutmeg if needed. Combine with the hot pasta when done and garnish with fresh parmesan and roasted pumpkin seeds.

Roasted pumpkin seeds

Preheat oven to 350F. Prepare cookie sheet with parchment paper. Carve top of pumpkin off to reach seeds and separate seeds from the pulp. Rinse seeds and dry on paper towel. Toss with olive oil, season with coarse salt and a pinch of cayenne pepper and garlic powder. Roast for 20 minutes or until golden in color.