Fresh Pumpkin Pasta Sauce: Seasonal Chef Recipe

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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.

Fresh Pumpkin Pasta Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 cups, 4 servings

Fresh Pumpkin Pasta Sauce

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. Bring a pot of salted water to boil and add the pasta. Cook according to the package instructions to al dente.
  3. 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.
  4. Mix in the pumpkin and turn off the heat. Add the sage and another ½ cup of the pasta water.
  5. 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.
  6. Divide between the bowls and top with the Chèvre, hazelnuts and chives. Serve warm.

Notes

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.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

1 Comment

  1. Excellent website you have here but I was curious about
    if you knew of any community forums that cover the same topics discussed in this article?
    I’d really like to be a part of community where I can get
    responses from other knowledgeable people that share the same interest.
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  2. Excellent website you have here but I was curious about
    if you knew of any community forums that cover the same topics discussed in this article?
    I’d really like to be a part of community where I can get
    responses from other knowledgeable people that share the same interest.
    If you have any suggestions, please let me know.
    Thanks a lot!

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