Recipe: Baked Pumpkin and Cream Pasta


Baked Pumpkin and Cream Pasta, Courtesy: www.foodnetwork.com
Baked Pumpkin and Cream Pasta, Courtesy: http://www.foodnetwork.com

 

By using seasonal ingredients, you’ll stretch your food dollar and get the freshest tasting results.  This dish uses pumpkin (or butternut squash) for a wonderful Fall seasonal twist on a weeknight pasta dinner.  Serve it as a side dish with your favorite protein or as a vegetarian star of the meal.

Ingredients:
1 1/2 pounds pumpkin or butternut squash, diced or sliced
Olive oil cooking spray
Salt and pepper
Freshly grated nutmeg
1 cup chicken stock
3/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
2 Tbsp. extra virgin olive oil
2 cloves garlic, chopped
1 bundle Tuscan kale, chard or dandelion greens, stemmed and thinly sliced
1 pound penne or fusilli

Directions:

  1. Preheat oven to 400 degrees F.
  2. Arrange the pumpkin on a baking sheet and spray with olive oil spray, season with salt, pepper and nutmeg, and roast to tender, 30 minutes.
  3. Puree in a food processor (or mash) with the stock.
  4. Simmer the purée with the cream to thicken a bit; add half the cheese.
  5. In a skillet heat the olive oil, 2 turns of the pan, over medium heat.
  6. Add the garlic and stir for 1 to 2 minutes.
  7. Add the kale and wilt.
  8. Cook the pasta to al dente and save a small ladleful of starchy cooking water just before draining.
  9. Toss the pasta with the purée, greens and starchy water; transfer to baking dish and top with more cheese.
  10. Cool and store.
  11. Bring the pasta to room temperature to bake.
  12. Preheat the oven to 400 degrees F.
  13. Bake until brown and bubbly on top, 40 minutes or so from room temperature

Food Mingle Blog Alternatives and Substitutions:

  • I finished the dish with just a pinch of red pepper flakes, before baking it, adding some zip and a touch of color.

Yield: 6 servings

Source: http://www.foodnetwork.com, Courtesy: Rachel Ray, Show: Rachel Ray’s Week in a Day, Episode: Tuscan American

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