This year I decided my carving pumpkin would be a pie pumpkin, so I could make puree and try something crazy.
Add apples and nutmeg and you get a buttery sweet coating for pasta..
Use the roasted seeds in a dollop of garlic pesto on top and crumble goat cheese.
Of course it all gets mixed together while eating, and that sweet pumpkin mixed with its salty seeds makes an interesting autumnal meal.
- 1 small pie pumpkin, roasted and pureed.
- 1/2 cup diced apples
- 1/2 cup onions, diced
- 1 tablespoon tomato paste
- 6 oz (half box) pasta- we used Hidden Veggie Macaroni
- Goat Cheese
For the pesto:
- 1 garlic clove
- 3/4 cup fresh basil, packed
- 3 tablespoons Parmesan, shredded
- 1/2 cup roasted pumpkin seeds
- 1/4 cup olive oil
Cut open and clean out the inside of the pie pumpkin. Wash, and dry the seeds. Then drizzle with oil, season, and roast the seeds in the oven for 15 minutes. Roast the pumpkin at 350 degrees for 1 hour. Spoon out the insides and puree until smooth. Add a bit of water (or pasta water) if you need to. Saute the onion and tomato paste until cooked through and add to the pumpkin with the apples. Puree.
I make my pesto by taking all the ingredients except for the oil and chopping it all up together until a fine dice. Put it in a ramekin, season, and drizzle the oil over until it just covers the dice.
Make the pasta as directed. Drain and then mix in about half the puree until coated well. Add a big spoonful of pesto and crumbled goat cheese over top. Then give it a last salt.
I mix mine up before eating!