Ingredients
The following ingredients have 5 Servings
- 1/2 cup pepitas
- 2 pounds (about 2 wedges) or 1/2 cheese pumpkin
- peeled and seeded (cheese pumpkins have light tan skin and orange flesh)
- Cooking spray or a drizzle of oil
- for coating pumpkin
- Salt
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 small onion
- grated or finely chopped
- 4 cloves garlic
- grated or finely chopped
- Black pepper
- A few grates (1/8 teaspoon) fresh nutmeg
- About 1 1/2 cups chicken or vegetable stock
- 2 sprigs rosemary
- stemmed and finely chopped
- 1 pound bucatini or pappardelle
- 4 tablespoons butter
- 16 leaves sage
- A handful Tuscan kale
- leaves stripped and very thinly sliced
- Grated Pecorino cheese (tangy
- salty) or Parmigiano-Reggiano (nutty)
- to serve
Instruction
- Toast the pepitas on a small sheet tray in a 350°F oven for 6-7 minutes or toast in a small skillet over moderate heat
- Preheat oven to 425°F
- Peel pumpkin and spray with cooking spray or drizzle with olive oil; season with salt
- Roast to just tender but not brown, about 25 minutes; cool
- Shred pumpkin with the large side of a box grater or shred it with tines of 2 forks
- Bring a large pot of water to a boil for pasta
- Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan
- Add onions, garlic, salt, pepper and nutmeg, and sauté 5 minutes
- Add stock and rosemary, and reduce heat to a low simmer
- Stir in grated pumpkin and simmer 15 minutes
- In a small skillet, melt butter over medium heat
- Add sage and crisp leaves; remove to cool on a paper towel
- Pour brown butter into pumpkin sauce and wilt in the shredded kale
- Salt boiling pasta water and drop pasta, cook to 1 minute less than suggested on package for al dente, reserving 1 cup water before draining
- Add starchy water to pumpkin sauce
- Toss drained pasta with pumpkin sauce and a few handfuls of grated cheese
- Garnish with pepitas and crispy sage leaves
- MORE: Sausage and Pumpkin Lasagna Penne with Pumpkin and Sausage Hot Halloween Cheese Ball
