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Pumpkin Pasta (or Inside-out Pumpkin Ravioli)
Pumpkin pasta with a side of bok choy sautéed in olive oil, garlic, and chilies
Cook some pasta (I used whole wheat spaghetti) as you make the sauce. The pasta should be slightly undercooked, since it finishes cooking in the sauce (this is the traditional Italian way to cook pasta). Drain. Save 1 cup of the pasta cooking liquid to add to the sauce (this is a great habit to get into, since adding a little pasta water to sauce generally helps it stick to the pasta).
Pumpkin Sauce
1-2 tbsp. olive oil or butter
2 tbsp. plain all purpose flour
1/2 onion, finely chopped
1-4 cloves garlic, minced
1-2 cups milk (anything from skim to whole milk. If using skim or 1%, increase the amount of flour)
1 tsp. Dijon mustard
Parmesan cheese, to taste (freshly graded is better than the stuff from the green can, but use what you have)
2 cups pureed pumpkin*
Salt and pepper, to taste
Sage (chopped fresh or dried), to taste. You will need about 3 times as much if you use fresh. If you do not have sage, parsley or basil can be substituted.
Pinch of nutmeg, freshly ground if possible
Dried chopped chilies, to taste (optional)
Pumpkin seeds, roasted (optional)**
1. Heat a large saucepan over low heat. Add the oil or butter. If using butter, allow to bubble for a few minutes to allow some of its water content to evaporate. Add the onions and salt and sweat until just translucent (there should be no sizzling, so lower the heat if you hear anything). If using the dried chilies, add at this point to release their flavor. Add the garlic and flour and stir immediately using a whisk to coat the flour with the fat. Cook for a few minutes until you start to smell the flour cooking (it should smell vaguely like bread baking). Add the Dijon mustard, stirring constantly. Add about 1/4 of the milk, whisking quickly to prevent lumps. Increase the heat to medium. The mixture should thicken. Add the rest of the milk and whisk again to prevent any lumps. Add salt and pepper to taste.***
2. Add the pureed pumpkin, cheese, nutmeg, and dried sage (if using fresh, add it at the last minute before serving to have the best flavor). Cook for a couple minutes to allow the flavors to blend. Add about 1/4 cup of the pasta water (it helps the sauce stick to the pasta), and add more if the sauce looks thick. (Remember, starch thickened sauces and gravies continue to thicken after you take them off the heat, so they should always look a it thinner than you would like them served)
3. Add the cooked pasta to the sauce. Stir and allow the pasta to finish cooking in the sauce. Add more pasta water if needed, since the pasta will soak up some of the liquid in the sauce. If using fresh sage, add now. Serve the pasta garnished with some more cheese and some roasted pumpkin seeds, if desired. Enjoy!
* To puree pumpkin, either cut in half and roast in a 400 degree oven for 20-40 minutes, depending on the size of the squash; or peel, cut into rough chunks and steam for 10-20 minutes. Check on doneness by inserting a paring knife or chop stick. It should go through cleanly with little resistance without the squash completely falling apart. If roasted, scoop the flesh out using a large soup spoon. Then puree the pumpkin using a potato masher, food processor, or immersion blender.
** To roast pumpkin or squash seeds: Either toss with a little olive oil and salt and roast in a 350 degree oven for about 10-20 minutes, stirring occasionally. Or cook in a medium saucepan, covered, over very low heat with a little olive oil and salt for about 20-30 minutes, stirring occasionally. The seeds should be golden brown and cooked through when done. For added flavor, you can add your choice of dry spice towards the end of cooking. I like smoked paprika and cumin, chili powder, or garam masala. These make a great snack or healthy addition to salads.
*** Congratulations, you have just made Béchamel sauce, one of the French “Mother Sauces,” or base sauces. It is a great recipe to perfect, since it is incredibly easy and is a starting point of countless recipes, including macaroni and cheese, blue cheese sauce, or country gravy. It is also a great way to make a lower fat cream sauce or creamy soup (I use this recipe, removing the garlic and mustard and adding chopped celery and extra milk, as my base for low fat clam chowder, using 1% milk). If you are making a white sauce, like a basic cream sauce or cheese sauce using a white cheese, substitute white pepper for the black pepper (but use less, since white pepper is hotter than most black pepper)
