Photo: Harald Bischoff, www.mad.ag
Here’s another pumpkin recipe to celebrate the season. We had pumpkin left over from the Lentil Soup with Pumpkin and Fennel that I last posted. It’s little known that roasted pumpkin (other squash as well) makes for a great pasta sauce.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic finely chopped
- 400g / 1 lb pumpkin, roughly chopped
- salt, to taste
- a few sprigs thyme, leaves snipped (optional)
- pepper, to taste
- nutmeg, to taste (optional)
- a splash of water or white wine
- 400g dried pasta
- 2 tbsp butter
- grated parmesan
- toasted pecans, walnuts, or pine nuts
- heat olive oil and sweat the onion, ~ 10 min.
- add garlic, pumpkin, salt, thyme and cover & cook over low heat until disintegrated into a course puree (add water or wine as needed to prevent it from drying out), ~ 35 min. stirring occasionally
- once cooked, season with pepper & nutmeg
- while the pumpkin is cooking boil water for your choice of pasta (was wonderful with rigatoni tonight) and prepare as directed
- when the pasta has finished drain it and return to its pot with butter, stir to melt and coat the pasta
- mix in the pumpkin mixture
- divide into warmed bowls and top with the parmesan and toasted nuts.