Step-By-Step: Pumpkin Paradise Pasta

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.


Oooh, seems legit. Preheat oven to Gas Mark 6 for 15 minutes. In the meanwhile, let the pumpkin “sit and marinate” in the sticky honey and fragrant spices.

Pop them in for 30 minutes after they’re done marinating!

Step 2: Pumpkin mash in the making


Throw into boiling water. Bubble bubble.


Steaming hot, ultra soft and quite ready to be mashed! Mash with a masher if you are particular, use a fork like us if you’re just lazy. Still gets done… Hehe.


Colour nail in picture belongs to #limzhiqi. Don’t mash it too fine – You’d want to taste the bits of pumpkin in your pasta. Leave aside.

Step 3: Sautéed onions and pumpkin 


Duh-uh. Onions. Again. Don’t start crying.

Pan-fry with olive oil at medium-high setting until golden brown.


Add in diced pumpkin.


Fry for a good 10 minutes until everything starts to smell deliriously delicious. What a tongue twister!

Step 4: Throwing everything together into a Dry-Style Pasta


Instruction to pumpkin mash: Now, jump into the pan!


Add in full-cream milk and reduce to a thicker paste. I used full-cream milk instead of cream because I didn’t want it to be too creamy – It was afterall, a dry-style pasta.


Pre-boiled pasta tossed into the pan. Pasta should have been a good 70% cooked (anything beyond that would make the pasta overcooked and mushy ewww)


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!


Prop the oven-roasted Honey and Paprika Pumpkin atop your yummy pasta creation. Round of applause!

——————————————————————————————————————–


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

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2 thoughts on “Step-By-Step: Pumpkin Paradise Pasta

  1. ZC says:

    I once bought a pumpkin for Halloween and decided to eat it instead of carving it. However, when I cut through the pumpkins it was quite green yellowish. Then when I started to boil it (to make soup) it give out this..grass smell..EWWW! I threw the whole pot away :(
    I love pumpkins but do not know how to chose them, help?

    • tummytroll says:

      Generally, you would want a pumpkin with few or no blemishes. No bruises definitely! And look out for the colour as well. The ones with a more vibrant colour are normally fresher.
      The species of the pumpkin matters as well. Chances are that the pumpkin you bought during Halloween is more suited for carving, meaning to say that they look good, but don’t taste very good. There are many varieties of pumpkin suitable for cooking, and the availability of these would depend very much on your location. So just have a look at your local supermarket or grocer, they should offer a few cooking varieties. You can always use other squash as well, like the butternut squash in this recipe. They are essentially the same.
      Hope this has been helpful, and thanks for following our blog! :)

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