Friday, December 9, 2011

Sugar Pumpkin Rigatoni

Great news everyone, Joel and I signed up for a winter CSA. If you are like me you may think this means root vegetables and potatoes for three months. Surprise of all surprises there is actually much more variety. For example, this week (week two) we received a bok choy, collard greens, carrots, potatoes, boston lettuce, rutabaga, kohlrabi, and leeks. It's actually a lot of food to keep up on even if we decide to freeze things there's just two of us. For sure we get our money's worth and it keeps us out of restaurants because of the amount of veggies we get. That's not a bad thing.

Previously, we had a few sugar pumpkins kicking around. If you're not sure what a sugar pumpkin is they look like this.

They are the little guys and they aren't just for decoration. I will say, they take a little effort to peal and deseed but I found their sweetness well worth the effort. As you might imagine I had a recipe that I was itching to try out.

Three guesses who authored the original recipe. A. Cooking Light, B. Barefoot Contessa, C. Martha Stewart.

Did you choose C? Then you'd be correct. My girl Martha does it again. It's super simple just roast some sugar pumpkin, onion, and sage. Toss with rigatoni and goat cheese and voila.

As you can see, my version turned out identical to Ms. Stewarts. Well it tastes amazing and really that is what counts. I must have roasted the pumpkin longer than she did because it really melted into the mixture. I sort of like my melded together version.

Rigatoni with Roasted Pumpkin and Goat Cheese
Adapted from Martha Stewart

Serves 5-6

2 sugar pumpkins
1 tablespoon olive oil
1 onion or 2 shallots
fresh sage
salt and pepper
1/2 lb rigatoni
5 oz. goat cheese

Preheat oven to 450 degrees.

Peel and deseed the pumpkins. Dice in large chunks and chop onion into large chunks. Spread onto baking sheet and mix with olive oil, salt and pepper, and several sage leaves. Roast for 45 minutes tossing half way through.

In a large pot bring water to a rolling boil and salt the water. Cook rigatoni until el dente, the back of your package should give a suggested time.

Toss warm rigatoni, warm pumpkin roast in a bowl with crumbled goat cheese. Salt and pepper as needed.


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