Go ahead......unleash your imagination to all the powers of the pumpkin!
Autumn produce suggests an array of ideas for me in the kitchen. Pumpkins and squash recipes flood my kitchen counter this time of the year. I feel like a watchdog restlessly waiting for them to go on sale, any size, any color, I am ready to pounce! Besides my constant urge to cook with them , I enjoy incorporating pumpkins and squash into my dinner-table settings as well as occassionally carving to serve as a vase for all my seasonal flowers.
For tonights dinner, I made a penne pasta with Parmesan and squash. I used a butternut squash. The flesh is thick and dense making it perfect for holding up to all the tossing to fuse the olive oil and chesse. Be inspired and use that imagination~
RIGATE WITH PARMESAN AND SQUASH
2 Cups of pumpkin or squash, cut into cubes
3 Tablespoons of olive oil
1/2 Cup of freshly grated Parmesan cheese
1 Box of pasta, follow directions on box
10 Fresh sage leafs, chopped-leave a few larger for decoration
Salt and pepper to taste
Preheat oven to 350 degrees. Toss the chopped squash or pumpkin with the olive oil, salt and pepper. Place on a baking sheet and cook until tender, about 25 minutes.
Cook pasta, drain and toss with ingredients. Apply a bit more olive oil before serving. Sprinkle with cheese.