RECIPES
Basia
Some time ago I did some pretty great pumpkin shopping. I turned some of the pumpkins into puree. Most often I use it in soups (e.g. pumpkin soup with peas and coconut milk) and in baked goods (pumpkin brownies and yeast pumpkin loaf). You can also bake it (pumpkin boats). Recently I baked a spaghetti squash (it's in the foreground of the photo with several pumpkins) with herbs, on Bea's advice.
I decided to use the pumpkin with the charming name Casper (round and green) for the dish I'm sharing with you today. This pumpkin is terribly hard, I was actually afraid for my knife when cutting it. The flesh is firm and dark orange. The flavor is mild and slightly buttery. It has its own distinctive aroma and I really liked it. It went perfectly with this tasty and original lemon-sage dish, but it's also delicious baked in the oven with a little olive oil.
pumpkins
The recipe comes from the book „Makarony i kluski – 101 sprawdzonych przepisów” (Pasta and Noodles – 101 Tried and Tested Recipes) by Good Food magazine (+ a few small changes of mine). This dish is quicker to make if you prepare the butter mixture a day ahead. You can also freeze it.
pasta with pumpkin
Directions:
Sauté the garlic in a little olive oil until soft. Then blend it with the mozzarella, butter, sage, and the lemon juice and zest, or chop everything into a coarse paste. Transfer it onto plastic wrap or foil, roll it up into a log, and refrigerate for about 30 minutes.
Peel and seed the pumpkin and cut it into 2 cm cubes. Preheat the oven to 200°C (390°F). Pour the remaining oil into an ovenproof dish and heat it for about 5 minutes. Add the pumpkin pieces, stir, and bake for about 25-30 minutes, stirring from time to time.
Cook the pasta al dente. Drain it, reserving 2 tbsp of the cooking water. Return it to the pot, add the pumpkin, the cooking water, and the Parmesan. Add pieces of the chilled butter and toss until it melts. Sprinkle with sage and, if you like, a little more Parmesan, and serve.
Enjoy!
Additional information:
Per serving: 634 calories, 26 g protein, 60 g carbohydrates, 34 g fat (17 g saturated), 4 g fiber, 1.1 g salt
