Tuesday, October 30, 2012
Roasted Pumpkin Pasta for Halloween Eve
'Twas Halloween Eve and all through the night, the witches and ghosties were hungry for a bite...I just threw together this (relatively) quick and easy pasta dish for Halloween Eve dinner and thought I would share for those of you looking for ideas for a festive feast of your own!
Roasted Pumpkin Penne with Leeks and Goat Cheese
1. Preheat oven to 425F for 10 minutes.
2. While oven is heating, cut open a small sugar pie pumpkin and remove the seeds and pumpkin guts. (Save the seeds for roasting, obviously!) Cut the pumpkin into smaller chunks.
3. Spread the pumpkin chunks on a baking sheet with leeks, shallots or onions (I used leeks), also cut into smaller chunks, and sprinkle with 3 cloves of garlic, minced.
4. Combine olive oil (maybe a cup or so?), 1 tbsp balsamic vinegar, oregano, sage, garlic powder, salt and pepper and pour over mixture to coat. Add a little more oil if necessary. You don't want it to be super greasy, but you also don't want your pumpkin to dry out!
5. Put in the oven and roast, stirring occasionally, for 30-40 minutes. When the pumpkin is browned around the edges and fork tender, it's ready!
6. Remove from oven and let cool. Remove skin from pumpkin chunks (should peel right off, or you can scoop the pumpkin out with a spoon) and cut into bite-size pieces, if desired.
7. Serve pumpkin mixture over warm penne pasta. Crumble goat cheese into pasta and stir to combine; cheese will melt into pasta mixture and become extra deeee-licious. (I also added a little havarti cheese.)
8. Plate and top with freshly grated parmesan.