Rigatoni with Roasted Pumpkin and Goat Cheese
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Everyday Food, October 2008
- Prep Time 15 minutes
- Total Time 1 hour
- Yield Serves 4
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Ingredients
- Coarse salt and ground pepper
- 12 ounces rigatoni
- 2 tablespoons butter
- 5 ounces fresh goat cheese, crumbled
- Roasted Pumpkin with Shallots and Sage
Directions
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
- Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.
Cook's Note
Sugar pumpkins are members of the gourd family; find them at farmers' markets or supermarkets. Choose smooth, deep-orange pumpkins that are heavy for their size, without cracks or soft spots. Store in the pantry for up to one month.
I didn't have a pumpkin, but I had a butternut squash! Seriously simple
One of the best recipes I've tried this fall! Peeling the pumpkin was no small feat, but the results were worth it! See my blog for pictures: http://megan-deliciousdishings.blogspot.com/2008/10/roasted-pumpkin-sage...
I prepared this exactly as directed and thought it was wonderful. I was not looking forward to peeling a pumpkin, but found it easy with a vegetable peeler. I thought that roasting the shallots and pumpkin brought out great flavor. Elegant and delicious.
I made this last night after reading some of the comments here. I substituted butternut squash (that I bought pre-cut at Trader Joe's - EASY!) for the pumpkin and cavatappi for the rigatoni. Martha probably would not like that I did that, but it was amazing. Added sprinkles of cinnamon and nutmeg, too ,while the squash roasted. Delicious. There's enough left for dinner tonight so I plan to add in some Italian sausage to mix it up.
I was really impressed by this dish. We added capers at the end just to pep it up a bit but as something I wasn't really expecting to enjoy (but I like cooking by season!) I was very happily surprised.
I agree with Null, the pumpkin was actually very bland after roasting for a while, so I added nutmeg, cinnamon, ginger and a little brown sugar.