Adapted from Martha Stewart’s Everyday Food
What to do with the guts of your sugar pumpkin-turned-jack-o-lantern? Roast it and toss with pasta and cheese, of course. Sugar pumpkins are members of the gourd family and found at supermarkets, or better yet your local farmers market. Did the kids carve the pumpkins before you could salvage the flesh? Substitute with butternut squash.
- Roasted Pumpkin with Shallots and Sage (recipe below)
- 12 oz rigatoni, farfalle or other favorite pasta shape
- 2 tbs butter
- 8 oz ball of Burrata (or fresh goat cheese, crumbled)
- Coarse sea salt and freshly ground pepper
- In a large pot of boiling salted water, cook pasta until al dente.
- Reserve 1/2 c pasta water; drain pasta, and return to pot.
- Add butter, cheese, and pasta water; toss until butter has melted.
- Gently fold in roasted pumpkin.
- Season with salt and pepper, garnish with sage chiffonade if desired
Roasted Pumpkin with Shallots and Sage
- 1 med sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks*
- 4 shallots, peeled and quartered lengthwise (substitute with ½ Vidalia onion)
- 3 tbs EVOO
- 1/4 c fresh sage leaves, chiffonade
- Coarse salt and ground pepper
*I’m serving in mini-ramekins, so I cut the chunks into ½” pieces
- Preheat oven to 450°.
- Divide pumpkin, shallots and sage between two large rimmed baking sheets
- Drizzle with EVOO
- Season with salt and pepper, and toss.
- Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.