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Penne with Baked Pumpkin and Rosemary Recipe

   
 

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     Penne with Baked Pumpkin and Rosemary

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   4-6

Ingredients
1 pound wedge of pumpkin, skin on, seed and fibers removed
olive oil for drizzling
salt and pepper
4 garlic cloves, skin on, halved
1/4 tsp dried rosemary
1/4 tsp dried thyme
14 oz dried penne
1/4 c freshly grated parmesan, plus shavings for garnish
 

Instructions
Heat oven to 400F. Cut pumpkin into thin wedges. Spead olive oil over the botton of a roasting pan and sprinkling with salt and pepper. Arrange pumkin in a single layer in the pan and drizzle generously with olive oil. Scatter garlic and herbs over pumpkin. Bake until pumpkin is soft, 20-25 minutes. Remove from oven and let cool for a few minutes. Meanwhile, bring a pot of salted water to a boil.
Reserve oil in the rosting pan (discard herbs and garlic pulp). Remove the skin from the pumpkin and cut flesh into smal bit-sized chunks. If making a smooth sauce, put pumpkin and reserved oil in food processor and blitz to a smooth puree.
Cook penne according to the package directions until al dente. Drain in colander and return to hot pot.
Add pumpkin puree and grated parmesan and toss well. If you decided to leave the pumpkin in chunks, simply toss them with the reserved oil with the pasta and parmesan. Garnish with parmesan shavings.


Originally Submitted
11/20/2009





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