Well here we are at the end of the month and to say the least I’m all pumkined out. Nicole still wants to make pumpkin pies and whatnot, I’m not sure how she still has the craving for pumpkin. I’ve enjoyed these pumpkin recipes but I am most excited about the next few weeks as we begin Thanksgiving festivities! We will be prepping all next week to knock out a months work in one day! Last year we came up with this idea, where we create all our Thanksgiving recipes and take postures for our blog. We don’t make a turkey but do a chicken instead because a whole turkey for two is a little insane. I’m very excited for that day which we are now calling Blogsgiving. It’s a fun event and we hope you’ll enjoy the upcoming recipes.
Back to pumpkins. We had the idea for a pumpkin pasta of sorts early in the month. Well, it was between a roasted pumpkin salad or a pumpkin pasta. We figured a warm dish would be more fitting for an end of October recipe so we went with this delicious pasta. To justify this decision I also got a pasta rolling machine in the mail from my Bespoke Post box. For those who don’t know what that is, it’s a men’s monthly subscription box that sends you all sorts of things from clothes, coffee and pasta makers. So far I’ve gotten a hot sauce kit, a beer making kit, and this new pasta machine. It’s pretty cool and worth checking out. You can check it out at www.bespokepost.com and you can join here so that way I get a referral. These are not affiliate links and we don’t get paid for them. Just think they have something cool to offer and I’m giving them my seal of approval.
This is a fairly simple recipe and can be done with all shapes and sizes of pasta. We liked the large flat shapes of the handkerchief because it picks up the sauce very well. It allows for all sorts of folds that little pieces of roasted pumpkin can hide in. Natural folds like a piece of cloth that landed in a delicious puddle of butter and vegetables. Thinking back to it, I want to make this again for dinner – it was delicious. I’m not the most experienced in making pasta, so my dough was a little dry. you can tell this by the cracks seen around the edges of the pasta while we rolled this out. If done correctly it should be smooth but I don’t know better as this was one of the very few times I’ve ever made pasta. Nicole is apparently the pasta expert unbeknownst to me. This came with some sighs and heavy ridicule from her in my general direction. But it’s okay, that’s one of my goals with this blog, to do things that I would otherwise not do at work. That’s why you haven’t seen a hummus recipe here. I do it too often and it would be easy for me. I want to push myself a little bit and teach while doing. Here you know what a fresh pasta dough should not look like but if it does come out like mine, it still works. We had good pasta even with my mistake and I was happy. Next time it will be better.
This pasta dish is full of classic fall flavors. The nuttiness of the browned butter really brings out the sweetness of the pumpkin which is rounded out by the bitterness of the greens and the slight acid from the lemon. Add some crunchy pumpkin seeds and some cheese and you’ve got a perfect plate. To top it off, it is very easy and very fast to whip up!
I think the hardest part of this recipe was breaking down the tough pumpkin. If you want some pumpkin puree (paste) instead of diced roasted pumpkin all you have to do is cut the pumpkin into quarters, deseed and roast it. The skin comes away from the flesh pretty easily and is scoopable. However, with dicing, you’ll have to peel it. I highly just use my knife to trim away the skin rather than a potato peeler. The peeler is always too small and it becomes more of a struggle then being useful. Just use your knife and trim away the skin. It is easiest to do this before quartering it. I just lop off the stem part, flip it over and follow the natural curves of the pumpkin with my knife. From there I quarter it and deseed it with a spoon and dice it to the size I want. Might be a bit confusing without guidance but I think you guys can handle it.
Pasta with Roasted Pumpkin and Brown ButterPrint This
- 1/2 sm. Pumpkin, Peeled and Medium Dice
- 1/4 C. Butter
- 6 Leaves Swiss Chard, Washed and Cut Into Large Pieces
- 1 Clove Garlic, Sliced
- 6 Large Leaves Sage
- 1 Handful Roasted Pumpkin Seeds
- Pecorino Cheese
- Pasta of Your Choice
- 1/4 Lemon
Brown butter with sage leaves in a small sauce pot. Remove the leaves when they become crispy and reserve. They will burn before the butter will brown.
Toss pumpkin in salt and pepper and roast in a 400-degree oven. Roast until tender. about 20 min.
Meanwhile, bring an abundance of salted water to a boil. When the pumpkin is done, add pasta to water. Cook following the instructions on the box or if using fresh pasta cook until al dente.
While pasta is cooking, sweat the garlic in 3/4 of brown butter until fragrant. Add roasted pumpkin and Swiss chard, toss to coat. Add in your pasta tossing again to coat the pasta. Add more brown butter if necessary. Season with salt, pepper and a squeeze of a lemon to taste.
Garnish with cheese, pumpkin seeds, and crispy sage leaves.
Bacon wouldn’t be the worst idea either.
This recipe concludes our pumpkin filled October and we hope you found something to try and enjoy. Up next month is Thanksgiving, our favorite time of the year. So much food and family all sharing good times. The absolute perfect holiday. But before we get there we have Halloween to do. So have a happy Halloween and we will see you next week!