Pumpkin on Parade

Posted by on Oct 28, 2015 in Pasta | 1 comment

 

 

I knew it. If MP saw one more pumpkin chunk his blue eyes would glaze over. But what if I deemed it-- An earthy, heartwarming medley of autumn mushrooms and, ahem, pumpkin tossed with buttered orecchiette and fresh sage?

 

 

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You see, I bought an unusually large piece (like a half pumpkin) and a box of chanterelles too. Sage is still hanging out in the garden and a turquoise box of pasta seemed to line up on a highway in my head; where there are no directions.

This is the road I traveled.

SONY DSCRoast a pound or so of pumpkin for 45 minutes (or until done) at 425 degrees with a touch of kosher salt and a drizzle of olive oil.

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Cool, peel and cube the pumpkin (of course you can use acorn or butternut squash).

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Meanwhile, brush loose dirt from 1 ½ pounds chanterelle mushrooms; remove the tough part of the stem and cut into large pieces. Heat 1 tablespoon each of olive oil and butter in a sauté pan; set 6-8 sage leaves and the mushrooms in an even layer in the skillet. While the mushrooms are browning, cook ½ pound pasta according to package directions.

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Let the mushroom cook over moderate-low heat without salt, pepper or stirring; allowing the mushrooms to give off liquid and brown (about 10 minutes or so). If you season or move them about they will steam not brown.

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Then, add half an onion, diced and 2 cloves of minced garlic to the mushrooms; season with salt and pepper. Continue to cook until onions are tender, about 2-3 minutes.

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If you are game; and, you should never be afraid of anchovies, slip two of the beasts and a few more sage leaves in with the onions.

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Add the pumpkin to the skillet. Drain the pasta (reserving a cup of pasta water)

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then, add it to the skillet with another tablespoon of butter. Ladle half the pasta water into the skillet, stirring until the butter is melted and a little sauce is created; use up to the whole cup if necessary. Taste and adjust seasonings; the anchovies will melt into the sauce, leaving that restaurant base note you constantly wonder about!

Serve it up on a platter with a shower of Parmesan cheese and freshly grated nutmeg. Gaze over toward MP.

Here it comes—a sonata of pumpkin praise.

“Dance above the surface of the world. Let your thoughts lift you into creativity that is not hampered by opinion.”

--Red Haircrow

One Comment

  1. 10-30-2015

    Sounds wonderful, Peggy!

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