All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

2 pounds pumpkin, peeled and cubed 2 tablespoons olive oil salt and freshly ground black pepper to taste 1 (16 ounce) package penne pasta 2 pinches ground nutmeg ¼ cup grated Parmesan cheese

Nutrition Info

544.2 calories carbohydrate: 96.7 g cholesterol: 4.4 mg fat: 11.2 g fiber: 5 g protein: 19.1 g saturatedFat: 2.6 g servingSize: - sodium: 123.5 mg sugar: 7 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Combine cubed pumpkin with olive oil in a bowl and season with salt and pepper. Spread out on a baking sheet.
Bake in the preheated oven until pumpkin is very soft and has browned slightly, about 45 minutes.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Reserve at least 1 cup of cooking water and drain pasta.
Combine roasted pumpkin, nutmeg, and 1/2 cup of reserved cooking water in a blender, blend until smooth. Add more water if mixture is too thick. Mix in Parmesan cheese and season with salt and pepper. Serve with the cooked penne.

4 servings

This vegetarian pasta dish is wonderfully creamy without any added cream, and the caramelized pumpkin adds sweetness without added sugar.