Pumpkin season is upon us. Make this and enjoy :)
Let's get started.
Pumpkin Pasta
1 Baking Pumpkin, peeled and cubed
1 Whole Head of Garlic, peeled cloves left whole
1 Pint, Grape Tomatoes
1 Small Shallot, peeled and halved
1 Tbsp. Italian Seasoning
Olive Oil
Kosher Salt
Freshly Ground Black Pepper
1 lb. Pasta
1 Cup Parmesan Cheese
Pre-heat your oven to 375 degrees Fahrenheit.
In
a large baking sheet. Place the pumpkin, garlic cloves,
tomatoes, shallot, drizzle with olive oil, Italian seasoning, salt, and
freshly ground pepper. Toss to combine and place in the oven. Allow to
roast for 35-45 minutes.
Meanwhile
fill a large pot with water and allow to come to a boil. Salt the water
and cook your pasta until al dente. Reserve 1 cup of pasta water, drain
the rest.
In
a blender, place the roasted butternut squash, garlic, tomatoes,
shallot, the reserved pasta water, and 1/2 cup grated Parmesan cheese.
Blend until smooth. Taste and add additional seasoning if needed.
Toss sauce with pasta, top with additional Parmesan cheese, serve and enjoy.
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