Roasted sugar pumpkin is tossed with pasta and creamy cheese for a comforting main dish.

Everyday Food, October 2008

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Recipe Summary

prep:
15 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

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Reviews (6)

63 Ratings
  • 5 star values: 20
  • 4 star values: 21
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 0
Rating: Unrated
11/24/2013
agreed- made this several times already and it is simple and fabulous-- even delicious cold the following day. I've made it with butternut squash (excellent) and added a firm apple to roast with the pumpkin ( the sweetness adds to the squash). ill be making this often
Rating: Unrated
01/27/2009
I didn't have a pumpkin, but I had a butternut squash! Seriously simple
Rating: Unrated
10/27/2008
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.
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Rating: Unrated
10/27/2008
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.
Rating: Unrated
10/24/2008
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.
Rating: Unrated
10/22/2008
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.
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