This is a great fall comfort dish and can be made with or without the prosciutto. Pumpkin is loaded with vitamin A and other carotenoids such as beta carotene. It is also high in fiber, so a huge portion of this pasta is not necessary to feel full. Save the pumpkin seeds and roast them for a healthy snack, or save them for use in the Winter Squash Soup Recipe found on the blog!
Recipe taken from “Macaroni & Cheese” by Marlena Spieler.
1 pound pumpkin, peeled, cut into bite sized pieces (about 1/4 inch cubes)
4 tablespoons unsalted butter or olive oil
8 to 10 sage leaves, thinly sliced
6 cloves garlic, minced
8 ounces cicatelli pasta
3 to 5 tablespoons creme fraiche
6 ounces fontina, shredded
4 to 6 tablespoons freshly grated aged Asiago or Parmesan
Salt and pepper to taste
4 ounces prosciutto, diced (optional)
Lightly sauté the pumpkin in 3 tablespoons of the butter or oil over medium-low heat until it browns slightly in spots and becomes tender, but not mushy. About halfway through the cooking time, add half the sage and garlic. Set aside.
Cook the pasta until al dente. Drain and save about 1/4 cup of the cooking liquid.
Toss the hot pasta with the hot sautéed pumpkin, and spoon in the creme fraiche and half of the cheese. Toss together over medium-low heat on the stove with a few spoonfuls of the cooking liquid. Add the rest of the cheese, toss with the pasta, then toss in the remaining 1 tablespoon butter, sage and garlic and season with salt and pepper.
Serve immediately, sprinkled with prosciutto, if desired.
Recipe from Michelle
Photo credit: Container Gardening