Pumpkin Patch Pasta

The gifts of Pumpkin Project Day keep on giving…

A recent
dinner popped up after adapting a recipe for “Autumn Pasta” by Ariana Sherlock for Torii Mor Winery. The original recipe calls for butternut squash, not pumpkin, and a couple complications. But this simplified version is not only delicious, it is awfully fun to say. (Five times fast, I dare you!)

Pumpkin Patch Pasta

serves two

3 Tbs olive oil, divided

1 ½ - 2 cups frozen (or roasted fresh) pumpkin chunks, large dice

2 garlic cloves, minced or pressed

2 sprigs of fresh sage leaves, chiffonade

salt and pepper

5 cups loosely chopped swiss chard, stems removed

2 servings linguine, cooked al dente in salted water

¼ cup grated parmesan

½ cup walnuts, finely chopped (garnish)

Heat 2 tbs oil in large skillet. Add pumpkin and allow to brown, by avoiding stirring, on at least one side over medium heat (~3-5 minutes.) Add garlic, sage, salt and pepper. Use pasta water to scrape up any yummy charred bits from the pan. Add last tbs of oil to pan and then add the swiss chard. Sauté 4-5 minutes until well wilted. Add pasta and cheese; toss well. Plate and garnish with walnuts.

photo by Susan Law Cain

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