056 - Pasta with Roasted Heirloom Pumpkin


056 - Pasta with Roasted Heirloom Pumpkin

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Pasta with Roasted Heirloom Pumpkin

2 seminole pumpkins (or other winter squash or pumpkin)
1 Tbsp. olive oil
1 tsp. oregano
1 tsp. red chili flakes
½ tsp. ground cinnamon
2 tsps. cracked black pepper
2 garlic cloves, chopped
1 yellow onion, diced
1 lb. fusilli pasta
1 stick unsalted butter
1 cup grated Parmesan cheese
1 cup torn arugula

Preheat oven to 450. Slice the pumpkins in half from top to bottom. Spoon out the pulp and seeds and reserve.
Mix the oregano, red chili flakes, cinnamon, black pepper and salt in a bowl. Rub the pumpkin inside and out with the olive oil and sprinkle about 2/3 of the spice mixture inside. Roast for 30 minutes or until a butter knife can easily pass through the pumpkin’s flesh. Let the squash cool on the counter.

Clean the seeds from the pulp and toss in olive oil and the remaining 1/3 of the spice mixture. Roast in the oven for 15-20 minutes, or until crispy.

Chop the bacon and sauté in a large pan. Remove the bacon from the pan when crispy and set aside. Sauté the onions and garlic in remaining bacon fat until translucent.

Meanwhile, remove the pumpkin pulp from the skin and mash with a fork; set aside. Bring salted boiling water to a boil and drop in the pasta. When the pasta is halfway cooked, ladle just under one cup of the pasta water into the pan with the onions and garlic. Add the pumpkin puree and stir.

Remove the pasta from the water and add to the sauté pan. Add half of the crispy bacon to the pan. Stir pasta and add pasta water in small increments until the pasta is al dente and the sauce has started to thicken. Mix in the butter.
Divide onto four plates and garnish with remaining bacon, Parmesan, torn arugula and roasted pumpkin seeds.