May 18, 2013
Written by Joy Paoletti and Judy Vig
Tuesday, 02 November 2010 22:30
With the carving of pumpkins, spicy aromas of roasted pumpkin coffees and a hint of the pies to come, the pumpkin is the star this time of year. Typically, these are the most popular ways to use pumpkin, but not the only ways.
Pumpkin can be savory, as well as sweet. It is found in baked goods, hearty soups, fondues and flans. 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 quickly approaching. Sprinkle with extra parmesan and a salty crunch from the roasted 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 and pepper to taste
Pinch of nutmeg
1/4 cup parmesan cheese, grated, more for garnish
Roasted pumpkin seeds for garnish (recipe follows)
Cook the pasta according to directions. While pasta is cooking, heat butter and oil to pan and sauté the shallots and garlic until soft. Add pumpkin, chicken stock, half and half (or cream) and white wine. Bring to a boil for about five minutes. Lower heat, taste and season with more salt, pepper and nutmeg if needed. Drain pasta and add the sauce. Garnish with fresh parmesan and roasted pumpkin seeds.
Preheat oven to 350º F. 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 course salt and a pinch of cayenne pepper. Roast for 20 minutes or until golden in color.
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