Pumpkins in many varieties are hitting the markets this month, and are a great bang for the buck. Pick up a fresh pumpkin the next time you see one and roast it yourself. A large 9 – 10 pound squash will yield about 8 cups of puree, to use in a variety of ways, including a fresh pumpkin pasta sauce. The puree can also be frozen and ready to use whenever you need it. To read more about the pumpkin used in this recipe by our Seasonal Chef, click this link: All about the Cinderella pumpkin.
Using a bright orange pureed pumpkin with give this sauce a stunning presentation. Look for the Cinderella variety the next time you are at the farmers market.
- 1 cup red onion, ¼” dice
- 1 tablespoon roughly chopped garlic
- 3 tablespoons of extra virgin olive oil
- Kosher salt
- Ground black pepper
- 2 cups dry pasta
- 3 cups of kale, sliced thin, I used Siberian Kale from Mobius Fields
- 2 cups fresh roasted pumpkin puree
- ½ - 1 tablespoon of fresh sage, roughly chopped
- 4 oz. Chèvre
- ¼ cup chopped roasted hazelnuts
- ¼ cup chives, sliced thin
- In a small pot saute the onions and garlic with olive oil and a good pinch of salt and pepper. Saute for 5-8 minutes, or until golden brown.
- Bring a pot of salted water to boil and add the pasta. Cook according to the package instructions to al dente.
- Add the kale to the onions and saute for 2-3 minutes mixing well, seasoning with a pinch of salt and pepper. Add ¼ cup of the pasta water and allow the kale to steam a bit.
- Mix in the pumpkin and turn off the heat. Add the sage and another ½ cup of the pasta water.
- Drain the pasta, reserving 1 cup of the water. Mix the pasta into the sauce and add a little water as needed to thin it out.
- Divide between the bowls and top with the Chèvre, hazelnuts and chives. Serve warm.
For this recipe I used an heirloom variety called Rouge Vif d'Etampes. Also known as a Cinderella pumpkin, due to its shape. This particular squash has a lot of water, so you will want to drain it once cooked and pureed.