A warm pumpkin and pasta salad is like autumn on a plate, so we’ve put together one of our culinary favourites in time for the seasonal changeover.
1 medium sugar pumpkin yielding 2 cups pumpkin puree
2.5 cups orecchiette pasta (or other pasta)
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons sage, minced
1 teaspoon red pepper flakes
Half teaspoon nutmeg
Salt to taste
1.5 cups chicken broth
Half cup sour cream
2 cups packed spinach
1/4 cup parmesan cheese
1/4 cup bread crumbs
Preheat oven to 180 degrees C. Slice sugar pumpkin in half and place cut side down on a baking sheet. Bake for 45 minutes before removing from oven and peeling off the skin. Puree with a potato masher or in a food processor. If time is of the essence, use a can of unsweetened pumpkin puree.
Cook orrecchiete (or another type of pasta) in salted water until very al dente. Drain and return to the pot.
In a large skillet heat olive oil. Saute onion, garlic, sage, red pepper flakes and nutmeg, seasoned with salt, until the onions are soft and translucent, then transfer into pasta pot.
Stir pumpkin, chicken broth, sour cream and spinach into the pasta mixture. Spread in a greased baking dish.
Sprinkle the top with bread crumbs and cheese and bake in a preheated 200 degree C oven for 30 minutes.
Serving suggestion: Chuck in some chorizo sausage or fried diced chicken if you prefer a meatier version.