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      Good Life, Good Food: Roasted pumpkin and pumpkin pasta

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipes for roasted pumpkin and pumpkin pasta.

      Roasted Pumpkin

      Ingredients3-4 lb pumpkin2 Tblspn extra virgin olive oil1 tsp ea kosher salt, McCormick Coarse black pepper, McCormick red pepper flakesOR1 tsp ea McCormick ground cinnamon, McCormick ground nutmeg and sugar

      PreparationPreheat the oven to 375 degrees

      Cut pumpkin in half, and with a metal spoon or cup scoop out the inside of the pumpkin. Place the seeds in cold water (and the meat of the pumpkin will separate itself from the seeds for roasting later) run a knife or sharp edge of the spoon along the meat of the pumpkin to clean it up.

      Cut the pumpkin into quarters or smaller, set meat side up on a sheet tray and brush with extra virgin olive oil. Mix the dry ingredients together, and sprinkle on the meat of the pumpkin either for a sweet or a savory flavor. Add 2 cups of water to the bottom of the sheet tray and place in the oven uncovered. Roast for 60 minutes or longer until fork tender.

      Remove from the oven, and cut the meat of the rind. Allowing the meat of the pumpkin to be at a point consistently wise where it can be sliced. This will allow you to grill the pumpkin to be used on sandwiches or tacos. You can also use the meat for salad toppings or even with pasta.

      Pumpkin is a great compliment to spicy food! Grilling some slices and placing them on a spicy pork or lamb taco for a unique and fresh flavor!

      Pumpkin Pasta

      Ingredients3 Cups Barilla farfalle pasta2 Cups marinara sauce1 Cup pure pumpkin puree1 tsp garlic1 tsp McCormick basil 1/2 C chunks of roasted pumpkin (optional)Shredded parmesan cheeseKosher salt and coarse black pepper to taste

      PreparationIn a sauce pan over medium high heat, add marinara and bring to a boil. Add garlic and basil and stir in completely. Let the sauce simmer for a few minutes, then stir in pumpkin and mix thoroughly. Bring to a light boil and add roasted pumpkin that you have cut into chunks. Let simmer for 5 to 15 minutes to let the flavor of the sauce marry with the pumpkin. Add the pasta and heat through. Top with shredded parmesan cheese.

      Pumpkin adds a subtle sweetness without being overpowering! Pumpkin is full of beta-carotene and fiber. It is a great way to add unique flavor to a classic dish.