Butternut Pumpkin Pasta Recipes

JAMIE OLIVER'S BUTTERNUT PUMPKIN AND SPINACH PASTA ROTOLO

Steps:

• 1. Preheat the oven to 180C. 2. Cook the pumpkin whole on a roasting tray for around 1 hour 30 minutes, then remove from the oven. 3. Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil, the thyme and a pinch of salt and pepper, and cook for 10 minutes, stirring occasionally. 4. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat. 5. Cut the squash in half, discard the seeds and skin, then mash up with a fork. Keeping them separate, season both the squash and spinach to perfection with sea salt, black pepper and a grating of nutmeg. 6. Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden. 7. Pour in the passata, then add a splash of water to the empty jar, swirl it around and pour it into the pan. Bring to the boil, simmer for just 3 minutes, then season to perfection. 8. On a lean work surface, lay out the pasta sheets facing lengthways away from you. 9. Working quickly so your pasta doesn't dry out, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked spinach and crumble over the feta. 10. Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato sauce. Finely grate over the parmesan, then pick the sage leaves (if using), toss in a little oil and scatter over the top. 11. Bake for 35 to 40 minutes at the bottom of the oven until golden and crisp. Delicious served with a fresh green salad. Easy swaps • If you don't have fresh lasagne sheets, you can use dried. Simply cook them according to the packet instructions, then drain and refresh under cold water, so they're cool when you come to use them. • Swap out the spinach for whatever greens you've got: think chard, kale, rocket or a mixture. • If you're out of parmesan, just swap in a bit of cheddar cheese instead. • Other pumpkin or sweet potato would work really well in place of the butternut pumpkin. • I've used passata here, but tinned plum or cherry tomatoes would be absolutely fine. Jamie: Keep Cooking and Carry On, Fridays 7:30pm only on 10.

HEALTHY PUMPKIN PASTA

Steps:

• Preheat oven to 425 degrees. Peel pumpkin and cut into 1-inch chunks (about 4 cups). Toss with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and the honey. Roast on a baking sheet until tender, about 45 minutes.
• Meanwhile, bring a pot of well-salted water to a boil. Add pasta and cook according to package directions.
• While pasta is cooking, heat remaining 2 tablespoons olive oil, garlic, and anchovies (optional) in a skillet over medium-high heat until fragrant, about 1 minute. Add walnuts and pumpkin. Toss to combine and heat through. Set aside.
• Drain pasta, reserving 1 cup cooking water. Toss pasta with 1/2 cup cooking water and stir in parsley and Parmesan cheese. Season with salt and pepper, and drizzle with olive oil. Transfer to a bowl, and toss well with walnut and pumpkin mixture. Serve immediately.

BUTTERNUT PUMPKIN PASTA

Steps:

• Peel Butternut, remove seeds and chop flesh into large slices. Boil or steam flesh until tender and easy to mash.
• Wash leeks thoroughly to remove any grit. Slice leeks and finely chop bacon. Finely chop celery including leaves. If using pumpkin seeds to garnish, place on a baking tray in a medium oven with a sprinkle of salt to roast.
• Saute bacon in a dry skillet on a medium heat (if the skillet is the right temperature the fat should release from the bacon so you will not need to add oil without bacon sticking too much).
• Add leeks and celery to pan once bacon begins to colour and saute until vegetables are tender. The celery should still have a very slight crunch.
• Cook pasta until al dente.
• Deglaze skillet with a splash of white wine.
• Drain butternut and mash flesh. Add to skillet.
• Stir in sour cream and blue cheese dip (or alternative ingredients). Season to taste.
• Toss sauce through drained pasta. Serve in bowls with parmesan, seeds or walnuts/pecans scattered over.

BUTTERNUT SQUASH PASTA WITH BACON AND PARMESAN

Steps:

• Set a rack in the center of the oven and heat to 375 degrees.
• Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.
• While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.
• After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.
• Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don't have to be super golden brown, but a little color is nice.)
• Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
• When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
• Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
• Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.