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This decadent pumpkin pasta features roasted and puréed pumpkin flesh, toasted pumpkin seeds, crème fraîche + lots of Parm.
As Rach says, "People are obsessed with pumpkin lattes, pumpkin ice cream, pumpkin everything. I'm obsessed with cooking with pumpkin." She made this pasta during her recent anniversary trip to Italy with the first pumpkin of the season and wanted to share it because it was "insanely popular." She hopes you make it and love it as much as your pumpkin latte!
John's How About Them Apples cocktail is perfect to sip while you prepare the dish.
Pro Tip from Rach: You can substitute butternut squash for the pumpkin. Whatever you can find is great, and the cooking method stays the same.
Preheat oven to 425°F.
Place water on to boil for pasta.
Peel and split pumpkin or squash (reserving seeds), spray half with oil and season with salt, pepper and nutmeg. Roast until tender, about 45 minutes.
Spray the garlic with oil and season with salt and pepper. Wrap in foil and roast 45 minutes.
Peel and chop the remaining squash into small bite-sized pieces, spray and season with salt, pepper, nutmeg and red pepper. Roast until golden at edges and tender, about 30 minutes.
Wash ½ to 1 cup of the pumpkin seeds and spray and season with salt and pepper. Toast on small tray until golden and crisp, 15 to 20 minutes.
Scrape the flesh of the halved pumpkin into a food processor, add the roasted garlic cloves removed from the skins and the crème fraiche, then purée. Place in pan and whisk in the stock.
Cook pasta 1 minute less than the package instructions. Reserve ½ cup pasta water just before draining.
Combine hot pasta with sauce, half the bite-sized pumpkin and the cheese, adding some pasta water, if needed. Top with remaining bite-sized pumpkin, toasted seeds, chives and chili oil (if using).