When my friend Clarice came to visit last fall she prepared a wonderful meal for us. The dish she served was Roasted Pumpkin with Onion and Panchetta. It's easy to make and oh so delicious! Recipes that contain fresh pumpkin are tastier than when you use can pumpkin. It doesn't take very long to roast a pumpkin. When you choose your roasting pumpkin pick a fairly small one. Cut in in half and place the cut size up on a roasting pan. Roast at 375 degrees for 30 - 45 minutes. Then spoon out the rich golden meat and place in a bowl. Then after it's cooled you can spoon it in a ziploc bag or storage container. If you're planning on making pumpkin bars, cookies, or bread, you can refrigerate it, but if you're planning on using it later you should freeze it. Honestly, you will notice the fresh pumpkin taste in all your cooking and baking. Give it a try.
Clarice's Roasted Pumpkin Pasta Dish
Cut a small pumpkin into bite size pieces. Place in large bowl. Add one large onion chopped coarsely. Place in bowl with pumpkin. Slice pancetta and add to pumpkin and onion mixture. Sprinkle a couple of tablespoons of balsamic vinegar, molasses, and olive oil and gently stir to cover. Grate fresh nutmeg and add a teaspoon of garlic powder or fresh garlic, salt & pepper. Place on cookie sheet and bake at 375, stirring every once in awhile. Remove from oven and spoon all the brown drippings up before transferring and rolling in pasta. I use Penne, but you can use whatever you wish to.
Clarice would love it if you send her a note after making her dish.
Enjoy caring and sharing fall days.