Orecchiette with Roasted Pumpkin


Orecchiette with Roasted Pumpkin

Ready in: 45 minutes
Yield: 4 servings

10.6 oz (300 g) orecchiette
19.4 oz (550 g) fresh pumpkin
2.1 oz (60 g) butter
3 1/2 oz (100 g) raisins
2-3 tablespoons all-purpose flour
1 pinch of ground nutmeg
salt
freshly ground pepper
Optional: parsley, whipping cream

1. Bring a large pot of lightly salted water to a boil. Add the orecchiette and cook until just tender, about 10-12 minutes. (With a tablespoon, remove any foam that rises to the top, while cooking the pasta.)

2. With a sharp knife, remove the hard skin from the pumpkin. Scrape it’s seeds with a tablespoon. Cut the pumpkin into cubes. Sift the flour into a large bowl. Add the pumpkin cubes and coat them all over with flour, while shaking off any excess.

3. Heat half the butter in a large non-stick frying pan. Add the pumpkin and 3-4 tablespoons of water and cook over medium heat until softened, about 10 minutes. Season with salt, pepper and ground nutmeg. Add the raisins and the remaining butter. Cover and cook for 5 minutes more, while stirring occasionally.

4. Add the orecchiette and cook for 5 minutes over medium heat, while stirring often. Serve warm. Top with grated parmesan to taste.

Personal note: I like to add 50-100 ml of whipping cream to the dish. You’ll get a creamy pumpkin sauce and the dish will taste even more delicious.#( ^ O ^ )#

Per serving:

Energy: 519 kcal / 2171 kJ
Fat: 14 g
Carbohydrates: 83 g
of which sugars: 26 g
Protein: 12,8 g
Fibre: 5,7 g


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