Pumpkin pasta

Butternut SquashI always keep a butternut squash in my kitchen. They last for ages without going bad, and always seem to come in handy when your cupboards are bare and there’s nothing else to cook. A couple years ago, on a Sunday evening in the middle of winter, my husband decided to be creative with the butternut squash.

Using a small packet of pine nuts, some fresh sage, and a tiny bit of dried chillies, he created what is known in our household as ‘pumpkin pasta’. The trick is to use a small pasta like orecchiette, which captures the pumpkin sauce in each bite (and is the perfect size for little mouths). This pasta dish is really easy to make and is always a hit, especially with the kids because it’s slightly sweet and very flavorful. It’s one of my boys’ favorite meals.

Here is the recipe…

-1 butternut squash
-small package of pine nuts (50-100 grams), roasted
-1 small bunch of fresh sage, chopped
-dried chili pepper, crushed
-olive oil
-16 oz. package of orecchiette pasta
-parmesan cheese

Slice the butternut squash into quarters and place on a baking tray with flesh facing up. Roast in the oven for roughly 30 minutes, until the peel comes off easily. Peel and chop the squash.

In a large frying pan, Sauté the the squash in butter, olive oil, salt and pepper, and a bit of dried chili pepper. Add the sage and roasted pine nuts. The pumpkin mixture should be thick and mushy.

Cook the pasta in a big pot of boiling water. Drain the pasta, and return to the pot. Stir in the pumpkin mixture, and make sure the pasta is evenly covered throughout. Grate parmesan on top.




Comments (10)

September 12, 2008

Sounds lovely just not sure how my little one would be with the pine nuts. Maybe one for when she is older.

September 12, 2008

This is delicious! Courtney’s husband made this for us one cold winter night and it was amazing!

September 12, 2008

Sounds delicious. Might try this tonight. I love it when you include recipes. I am addicted to this blog.

September 12, 2008

I think some parmisan shaving fit on it… even better pecorino!
but the absolute best in my opinion is hard salty ricotta, but that’s difficult to source outside Italy.

September 12, 2008

We are all addicted to this pasta. It is delicious!!!
I can recommend to have rucola (rocket) with shaved parmezan (or pecorino as Michela suggested) as a side dish – complements it wonderfully!

September 12, 2008

Yum! I just cooked butternut squash last night 🙂 I will definitely try this recipe, thanks! Great idea.

September 14, 2008

[…] love, but don’t really use that much. Of course I need it in order to make the super-tasty pumpkin pasta invented by Courtney’s husband, and of course I use it to make saltimbocca. I have […]

October 27, 2008

I just bought a butternut squash this morning, without really having a plan for it- perfect timing. Thank you!

October 27, 2008

Yum – I ready this recipe in Sept and went out and bought the oricchiette pasta the next day. Haven’t actually got round to making it yet, but the in-laws are coming to stay tomorrow so think I’ll do it then. Are these quantities sufficient for 4 people would you say? Thanks

October 27, 2008

yes, it’s about 450 grams of pasta so it should definitely be enough!

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