Pumpkins, pumpkins
Autumn is my favorite time of year. The variety of squash is colorful and best for making comfort foods. We have visited multiple pumpkin patches and I am determined to cook all but one of them. Hubs wants to carve the giant one with our son. We got stickers for the other ones, so DZ could still decorate them.
The other night, I roasted the 2 pumpkins not in this picture, another Baby Boo and a Sugar pumpkin. The flesh was a light orange instead of the dark orange pulp that comes in a can. The cooking time took way longer than I expected, but the smooth texture is flavorful. I pureed once it was cooled and am storing it in my fridge as come up with more ideas to use it.
Mmmmm... Good
Last night, I made Creamy Pumpkin Pasta. In case you were worried; yes, there was a form of quinoa in the dish. I used quinoa rotelle which I picked up from my local health food store. I used Jim Carson’s recipe for Pumpkin Bacon Cream Pasta for the idea. However, my version was quite a departure and was missing the bacon. I know, I know… bacon makes everything better. In this case, I forgot it at the store and decided my butt was happier without it.
The best part about this recipe is DZ ate without any argument. The secret is probably that is looks like Mac & Cheese. I would have preferred chili flakes to give it a bit of kick, but simpler the flavor; the more likely DZ will eat. Not everything can come in nugget form, Child!
Creamy Pumpkin Pasta
Closer... Can you smell it?
8 oz cooked quinoa pasta
2 tbsp butter
1 tbsp quinoa flour ( all whole wheat or all quinoa flour can be used, if you prefer)
1 tbsp whole wheat flour
3 cups fresh pumpkin or cups canned
1.5 tsp rosemary
2 cloves of garlic
4 cups of Liquid (broth, half & half, milk)
1 cup Parmesan cheese
salt and pepper to taste
Melt butter in an ample sauce pan over medium low heat. Once butter is melted
Look Momma, I am eating dinner!
and bubbly, add flour and whisk until all butter is absorbed and rue is paste like. Cook for about a minute, stirring constantly. Add pumpkin whisking until combined and thick. Spices are next and then liquid (either chicken broth, milk or cream. I used fat-free half and half) Now, toss in garlic so it does not get over cooked and add a bitter flavor to your dish. Reduce heat to low, add cheese and continue whisking until desired consistency achieve or you can coat back of metal spoon. More liquid may be used if sauce gets to thick.
Lastly, toss cooked hot pasta with sauce and serve with fresh Parmesan cheese. For added color you can always sprinkle with fresh basil, oregano or parsley.
My son really enjoyed this. It is a healthy alternative to Mac and Cheese and a great way to use all those pumpkins you picked up from the pumpkin patch. As you can see from my front porch, I have quite a few.
Enjoy! If you have any suggestions for other pumpkin recipes, please let me know.
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