I saw a recipe for this in my local newspaper the other day and knew I needed to try it. Let me tell you, it is so much better than I imagined it would be ! I can’t wait to make it again.
Fusilli Pasta with Roasted Pumpkin and Plum Tomatoes
Serves: 4
6 cups peeled and cubed sugar pumpkin or butternut squash
2 medium yellow onions, peeled and thinly sliced
2 1/2 Tbl olive oil
1/2 tsp kosher salt
1/2 tsp ground black pepper
4 plum tomatoes, diced
1/3 cup fresh sage leaves or 1 tablespoon dried rubbed sage
12 ounces whole wheat Fusilli (or other spiral pasta)
1/4 cup grated parm chese
Directions:
1) Heat oven to 450 degrees.
2) On a rimmed baking sheet, toss the pumpkin with the onions and 1 1/2 tablespoons of the oil. Season with salt and pepper. Spread the pumpkin in an even layer and roast until the vegetables are beginning to brown, about 15-20 minutes.
3) Stir in the tomatoes and sage, then roast, stirring once, until all the vegetables are browned and tender, about 10 minutes longer.
4) Meanwhile, bring a large pot of salted water to a boil and cook the pasta.
5) Drain pasta. Toss with remaining 1 Tablespoon of Olive Oil. Add the roasted vegetables and toss gently to combine.
6) Serve. Sprinkle with Parm Cheese.
*Note: This is not a pumpkin that you typically buy for carving/decorations. This is a cooking/sugar pumpkin.
It did take some time to cut through this pumpkin. I was thinking next time I could probably cut it in half and roast it in the oven for a couple of minutes to soften it up and then cube it.
These pictures do this meal no justice whatsoever…
This recipe is not to be missed. I highly recommend that you give it a shot. The parmesan cheese on top made ALL OF THE DIFFERENCE. I would say it is completely necessary for this dish. In my pictures, I had not added the cheese yet.
