Roasted Butternut Squash Pastina served in a Pumpkin

Roasted Butternut Squash Pastina in Pumpkin Recipe | Easy-to-Follow Recipe

Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Roasted Butternut Squash Pastina served in a Pumpkin is a delicious and comforting dish that is perfect for the fall season. This recipe combines the sweetness of roasted butternut squash with the savory flavors of turkey, parmesan cheese, and fresh thyme. The pastina adds a hearty and satisfying element to the dish, making it a perfect meal for a cozy night in.

History

The combination of roasted butternut squash and pasta has been a popular dish in Italian cuisine for many years. This recipe takes that classic combination and adds a unique twist by serving it in a pumpkin, creating a visually stunning presentation that is sure to impress your guests.

Ingredients

1 large pumpkin, about 6 lb (2.72 kg)
extra-virgin olive oil, for oiling pumpkin, plus 2 tbsp
salt and freshly ground pepper
about 4 cups chicken stock or canned low-salt chicken broth
1 cup finely chopped onion
2 tsp finely chopped fresh thyme leaves
1.5 lb (680 g) dried pastina or other small pasta, such as riso
2 cups Roasted butternut squash (see recipe below)
0.5 lb turkey breast, pre-cooked, chopped small
0.5 cup freshly grated parmesan, plus a small piece for garnishing
balsamic vinegar dressing, optional

Roasted butternut squash

about 3 lb (1.36 kg) butternut squash, 1 large squash
salt and freshly ground pepper
0.5 cup (1 stick) unsalted butter
2 tbsp finely chopped fresh sage leaves
0.25 cup balsamic vinegar
2 tbsp granulated sugar
0.25 cup dark unsulfured molasses

How to prepare

Preheat the oven to 375°F (191°C).
Cut the lid off the pumpkin and scoop out the seeds and fibers.
Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity.
Make sure to leave the shell at least 1 inch thick all around.
Oil the pumpkin inside and out and season inside with salt and pepper.
Replace the lid.
Place on a baking sheet and bake until about 0.67 cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake.
If a good deal of liquid gathers in the bottom, spoon out and discard.
Set aside; it will stay warm on its own for a good while.
Bring the stock to a low simmer in a saucepan.
Heat the remaining 2 tbsp olive oil in a large sauté pan over medium-high heat until hot.
Add the onion and cook until soft but not brown, 2 to 3 minutes.
Add the thyme, stir, and add the pastina.
Stir and add 2 cups of heated stock.
Bring the mixture up to a simmer.
Simmer, adding the stock 0.5 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
Add the roasted squash and turkey to reheat.
Stir well.
The consistency should be quite loose, like a thick soup.
Add more stock, if necessary.
Add the 0.5 cup cheese and let melt for a moment before stirring in.
Taste for seasoning.
Fill the reserved pumpkin shell with the pastina.
Grate Parmesan on top and replace the lid and take to the table immediately.
You could also serve this in individual tureens using smaller pumpkins or acorn squash.

Roasted butternut squash

Preheat the oven to 400°F (204°C).
Peel the squash with a vegetable peeler.
Halve lengthwise, discard the seeds, then cut into 1 inch dice.
Place in a large bowl and season with salt and pepper.
Heat the butter in a medium skillet over medium-high heat.
When the butter ceases to foam and has turned a light brown immediately add the sage, vinegar, sugar (stand back so as not to get splattered), and molasses.
Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
Pour the vinegar mixture over the squash and toss well.
Season with salt and pepper then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer.
Place in the preheated oven and roast, tossing at least once, until very tender and caramelized, about 20 minutes.
Set aside until cool enough to handle but still warm, so the liquids are runny.
Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth.
Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.

Variations

Substitute the turkey with cooked chicken or sausage for a different protein option.
Add roasted vegetables such as bell peppers, zucchini, or mushrooms for extra flavor and nutrients.
Use a different type of pasta, such as penne or farfalle, for a unique twist on the dish.

Cooking Tips & Tricks

Make sure to leave the pumpkin shell at least 1 inch thick all around to ensure it can hold the soup without collapsing.

- Be careful not to over-bake the pumpkin, as it should still be firm enough to act as a soup container.

- Stir the pastina frequently while cooking to prevent it from sticking to the bottom of the pan.

- Taste the dish for seasoning before serving and adjust as needed.

Serving Suggestions

Serve the Roasted Butternut Squash Pastina in a Pumpkin with a side of crusty bread and a green salad for a complete meal. Garnish with fresh herbs or a drizzle of balsamic vinegar dressing for added flavor.

Cooking Techniques

The key cooking techniques for this recipe include roasting the butternut squash, simmering the pastina in chicken broth, and assembling the dish in the pumpkin shell. These techniques help to develop the flavors and textures of the dish.

Ingredient Substitutions

If you don't have butternut squash, you can use pumpkin or sweet potatoes as a substitute.

- For a vegetarian version, omit the turkey and use vegetable broth instead of chicken broth.

- Use any type of hard cheese, such as cheddar or Gruyere, in place of parmesan.

Make Ahead Tips

You can roast the butternut squash and prepare the pastina ahead of time to save time on the day of serving. Store the components separately in the refrigerator and assemble the dish just before serving.

Presentation Ideas

Serve the Roasted Butternut Squash Pastina in a Pumpkin as a centerpiece on your dining table for a festive and impressive presentation. Garnish with fresh herbs, a sprinkle of parmesan cheese, or a drizzle of balsamic vinegar dressing for added flair.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Chardonnay or Sauvignon Blanc, to complement the flavors of the butternut squash and turkey. A side of garlic bread or a green salad with a citrus vinaigrette would also be a great accompaniment.

Storage and Reheating Instructions

Store any leftovers of the Roasted Butternut Squash Pastina in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through, adding a splash of chicken broth if needed to prevent the pasta from drying out.

Nutrition Information

Calories per serving

Each serving of Roasted Butternut Squash Pastina served in a Pumpkin contains approximately 400 calories. This calorie count may vary depending on portion size and ingredient substitutions.

Carbohydrates

The Roasted Butternut Squash Pastina served in a Pumpkin is a carbohydrate-rich dish due to the pasta and squash. Carbohydrates provide energy for the body and are an essential part of a balanced diet.

Fats

The dish contains fats from the olive oil, butter, and cheese. Fats are important for absorbing certain vitamins and minerals, as well as providing energy for the body.

Proteins

The turkey in this dish provides a good source of protein, which is essential for building and repairing tissues in the body. Protein is also important for maintaining muscle mass and overall health.

Vitamins and minerals

The butternut squash in this recipe is a great source of vitamins A and C, as well as potassium and fiber. These nutrients are important for supporting immune function, vision health, and digestion.

Alergens

This recipe contains dairy (parmesan cheese) and gluten (pasta), which may be allergens for some individuals. Be sure to check for any food allergies before serving this dish.

Summary

Overall, this dish is a well-rounded meal that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and nutritious option for a cozy fall dinner.

Summary

Roasted Butternut Squash Pastina served in a Pumpkin is a delicious and comforting dish that is perfect for the fall season. This recipe combines the sweetness of roasted butternut squash with savory turkey, parmesan cheese, and fresh thyme, all served in a festive pumpkin shell. Whether you're looking for a cozy dinner option or an impressive dish to serve at a dinner party, this recipe is sure to be a hit.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Roasted Butternut Squash Pastina served in a Pumpkin. It was a crisp autumn day, with the leaves turning vibrant shades of red and gold. I was visiting my dear friend Maria, who was known for her incredible culinary skills. As soon as I walked into her cozy kitchen, I was enveloped in the delicious smells of roasted squash and spices.

Maria greeted me with a warm smile and a twinkle in her eye. "I have a special treat for you today, my dear," she said, gesturing towards a large pumpkin on the counter. "We are going to make a dish that will truly delight your taste buds."

I watched in amazement as Maria expertly sliced and diced the butternut squash, drizzling it with olive oil and a sprinkle of cinnamon and nutmeg. She then placed the squash in the oven to roast, filling the kitchen with a mouthwatering aroma.

As the squash cooked, Maria shared with me the story behind the recipe. She had learned it from her own grandmother, who had passed down the tradition of making this dish during the harvest season. The combination of creamy pastina, sweet roasted squash, and earthy pumpkin was a comforting and nourishing meal that brought her family together year after year.

As we waited for the squash to finish roasting, Maria taught me how to prepare the pastina, cooking it until it was al dente and mixing it with a generous amount of Parmesan cheese. She then carefully scooped out the seeds and flesh from the pumpkin, creating a hollow vessel for our dish.

Once the squash was perfectly roasted, Maria combined it with the pastina and spooned the mixture into the pumpkin. She placed the pumpkin back in the oven to bake, allowing the flavors to meld together and the pumpkin to soften.

As we sat down to enjoy our meal, I took my first bite of the Roasted Butternut Squash Pastina served in a Pumpkin. The flavors exploded in my mouth, the sweetness of the squash balancing perfectly with the savory cheese and spices. The creamy pastina added a comforting texture, while the pumpkin itself lent a subtle earthiness to the dish.

I couldn't believe how delicious it was, and I knew that I had to learn how to make it myself. Maria graciously shared the recipe with me, along with her tips and tricks for creating the perfect balance of flavors.

Over the years, I have made this dish countless times for family gatherings and special occasions. Each time, it brings back memories of that crisp autumn day in Maria's kitchen, filled with the warmth of friendship and the joy of sharing a delicious meal.

To this day, whenever I prepare Roasted Butternut Squash Pastina served in a Pumpkin, I am reminded of the sense of wonder and awe I felt when I first saw the recipe. It is a dish that not only nourishes the body but also feeds the soul, connecting me to the generations of women who have passed down their love of cooking and sharing meals with loved ones.

And as I sit down to enjoy a bowl of this comforting dish, I can't help but feel grateful for the culinary traditions that have enriched my life and brought me closer to the ones I love.