Pump-pump-pumpkin galore! Pumpkin in every corner. This is the kind of intense dish that has pumpkin and nothing else (almost). If you hate pumpkins… Well, you can start running away now.
Before we get to things proper, just a clarification: Technically the name of this dish is a misnomer because we used Butternut Squash not Pumpkin. Confused?
Pumpkins versus Butternut Squash: What is the difference?
Pumpkins – The larger round babies used during carving for Halloween. Has a stronger flavour, typically a deep orange colour with more flesh!
Butternut Squash – Gourd-like, longish and highly popular in the UK due to its sweet and mild nutty flavour. More yellow than orange.
I just named it Pumpkin Paradise Pasta because it’s more catchy and the alliteration is just… attractive. You can, if you like, substitute Butternut Squash with Pumpkin of course, no one’s stopping you! In the following post I’ll just refer to it as “pumpkin” in general.
——————————————————————————————————————– Ingredients for Pumpkin Paradise Pasta: Serves 2
Pumpkin Paradise Pasta
For the Dry-Style Pumpkin Pasta
200g dry pasta (spaghetti or linguine is perfect for this recipe)
2 tablespoons olive oil, extra mild
1 large onion, peeled and diced*
1/4 of a medium pumpkin, diced*
1/2 of a medium pumpkin, thickly sliced
1 cup full cream milk
Grated cheddar, a handful
*Onion to Diced Butternut Squash should be 1:1 ratio
For the Roasted Honey & Paprika Pumpkin
1/4 of a medium pumpkin, thinly sliced
1 teaspoon olive oil
1 tablespoon honey
Sweet paprika powder, a dash
Cumin powder, a dash
Chilli powder, a dash
By now you should be able to tell that this is going to be a very very exciting (and cumbersome) dish.
Step-By-Step: Pumpkin Paradise Pasta
Step 1: Roasting the pumpkin slices
Slice ’em pumpkins thin but not wafer-thin. Thin is good because they crisp up more easily, but you still need them thick enough to have a good bite! Drizzle a little olive oil to help them crisp up.
Pa-pa-paprika and other spices. All of us trollers just visited Hungary and came back feeling a little inspired by the paprika-spiked Hungarian cuisine.
And some honey to transform everything into a gooey mess.
Pop them in for 30 minutes after they’re done marinating!
Step 2: Pumpkin mash in the making
Step 3: Sautéed onions and pumpkin
Pan-fry with olive oil at medium-high setting until golden brown.
Step 4: Throwing everything together into a Dry-Style Pasta
Grated mature cheddar cheese begging to be comfortably melted in the pan. You might ask, why not mozzarella (melty, stringy and oh so good)? Cheddar has a stronger flavour and becomes crumbly when melted – Which is what I wanted out of this dish. Remember, it’s dry-style!
At this point your oven-roasted pumpkin slices should be all ready. Take them out!
Note: You’d have noticed that we used penne instead of spaghetti or linguine. Well, we were hard up and it isn’t honestly the best pasta to use for this recipe. Spaghetti or linguine is way better for a dry-style as such. We’re deeply apologetic…
Also, if you don’t like paprika and prefer herbs like parsley and basil, go ahead! It’s just that paprika and honey just go perfectly with the sweet and nutty butternut squash. Who knows, you might discover an even better combination? Be creative whoooo!
Posted by #phangchewfat