The season of pumpkins is behind us, but this is the vegetable my family and I can eat all year round. Before the farms close their doors for picking late fruits and vegetables, I always make sure to have enough pumpkins in my refrigerator for at least three months. Luckily, in cool place this vegetable can stay fresh for a while and we have a pleasure to cook sweet and fantastic dishes all winter. Usually we have pumpkin madness around Thanksgiving holiday and this dish should give you very sweet and pleasant déjà vu. Nice garlicky roasted pumpkin with quinoa fettuccine will delight you with earthy and nutty flavors, but you can switch pasta to any other of your choosing. This is absolutely stunning dish which is very simple to cook.
- 2 1/2 lb. pumpkin, peeled, cleaned, cutter into 1-inch chunks
- 1 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 3-4 garlic cloves, peeled
- 1/2 tsp cinnamon
- 2 Tbs. unsalted butter, melted
- 1 Tbsp. crème fraîche
- 8 oz. quinoa fettuccine (or other pasta)
- 1/2 cup toasted walnuts, chopped
- cheese to serve (optional)
Preheat an oven to 425°F.
Spread the pumpkin pieces and garlic on a rimmed baking sheet. Drizzle with the olive oil and toss with your hands to coat. Season with cinnamon, salt and pepper. Roast for 15 minutes. Stir the pumpkin and continue roasting until tender and browned, 10 to 15 minutes more. Remove from the oven.
To prepare the pumpkin puree, put the roasted pumpkin, roasted garlic, butter and a pinch of kosher salt in a blender and blend to a smooth puree. Transfer the puree to a bowl and fold in the crème fraîche. Taste and adjust the seasoning.
To cook a pasta add the one tablespoon salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is al dente (tender but firm to the bite), according to the package instructions. Drain and put in a bowl.
Add the pasta to the roasted pumpkin puree and stir to combine. Serve immediately with walnuts and cheese.