As a member of the gourd family, pumpkin is related to all varieties of melon, watermelon, and squash, and is actually considered a fruit. Pumpkin is a good source of beta-carotene and vitamin A, which is essential to proper functioning of the retina and also helps reduce the risk of AMD. We are all familiar with pumpkin desserts and pumpkin soup but have you ever used it in other savory dishes. This recipe uses pumpkin as a sauce. While you can still taste its mild sweetness, it marries well with the pungent sage, onions, and spinach (more vitamin A and beta-carotene) also found in this baked pasta dish. Enjoy!
INGREDIENTS:
1 teaspoons butter (for the baking dish)
2 large onions, halved and thinly sliced
3 large garlic cloves, chopped (about 1 tablespoon)
4 tablespoons olive oil, divided into 3 tablespoons and 1 tablespoon
Coarse salt and freshly ground black pepper
1 tablespoon chopped fresh sage, divided into two 1 teaspoon portions
1 pound penne or rigatoni
1 (10-oz) package frozen chopped spinach, thawed and squeezed to remove liquid
1 (15-oz) can pumpkin puree
1 cup grated Parmesan cheese, divided into 1/2 cup portions
1 cup panko bread crumbs
1 cup toasted pumpkin seeds (also called pepitas), optional
INSTRUCTIONS:
Butter a 9 x 13-inch baking dish and set aside.
In a large skillet, heat 3 tablespoons of olive oil over medium-low heat. Add the onions and garlic and season with 1 teaspoon salt and 1 teaspoon pepper; cover the skillet and cook about 15 minutes to allow the onions to release their liquid. Uncover, raise the heat to medium, and while stirring occasionally, cook the onions for about 20-25 minutes, until they are browned. Stir in 1 teaspoons of chopped sage.
Meanwhile, preheat oven to 400 degrees F. and cook pasta in a large pot of boiling and salted water 2 minutes less than package recommendations. Reserve 2 cups cooking water and drain pasta. Return pasta to pot.
When onions are done, stir in the chopped spinach, pumpkin puree, and water and simmer for 2 minutes. Add the mixture and 1/2 cup Parmesan cheese to the pasta pot and gently toss to combine. Transfer to prepared baking dish.
In a medium bowl, add the remaining 1 tablespoon olive oil, 1 teaspoons chopped sage, and 1/2 cup Parmesan cheese to the panko bread crumbs and mix thoroughly. Top pasta with the crumb/cheese mixture; season with a bit more salt and pepper; and bake until golden brown, about 10 to 15 minutes. Sprinkle with the toasted pumpkin seeds if using.
Thoughts and variations:
To make it gluten-free, try a wheat-free pasta substitute. Pasta shells or rotini would also work. Instead of spinach, try some chopped and cooked Swiss chard or kale, or even some chopped cooked broccoli. Can’t find any fresh sage?….Substitute with fresh rosemary.