Today is National Pumpkin Day &, oh boy, we have so many ideas that are making us hungry!
I'm eagerly awaiting a celebratory dinner of Pumpkin Rigatoni Pasta...but there's no need to reserve this perfect fall dish just for today. Have you tried our recipe yet?
Pumpkin Rigatoni Pasta
◆ 1 pumpkin, medium-sized
◆ 1 small, sweet onion
◆ ½ cup white wine
◆ 1 lb Rigatoni Pasta
◆ ½ tsp Thyme
◆ 4 Large Slices of Pancetta
◆ ½ cup Butter
◆ 1 tsp Sage or Rosemary
◆ ¼ cup Provolone or Romano Cheese
◆ 2 T SOOC Butternut Squash Olive Oil
◆ freshly ground pepper, to taste
◆ SOOC Sicilian Sea Salt, to taste
◆ Cut ⅓ of the pumpkin julienne style; cut the rest into ⅔-inch small cubes. In a large saucepan, combine the Butternut Squash Seed Oil & the sweet onion; simmer on low heat until onion is golden.
◆ Stir in the cubed pumpkin, then add the white wine & reduce. Add water, Sicilian Sea Salt & pepper; cook for about 10-15 minutes until soft. Remove from heat & let cool; blend in a food processor until creamy.
◆ In a frying pan combine the butter with the remaining (julienne cut) pumpkin; add the thyme & sage (or rosemary), then stir for 5 minutes. Add the pancetta & cook for additional 5 minutes. Season with Sicilian Sea Salt & pepper, as desired.
◆ Start preparing pasta according to package directions. Once the pasta is al dente, strain to remove water. Stir pasta into frying pan with julienne pumpkin; add creamy pumpkin mixture & stir throughly. Top with provolone or Romano cheese to serve.
In case you missed it, our October Pairing of the Month (Butternut Squash Seed Oil & Espresso Balsamic Vinegar) creates an amazing combination perfect for a full Autumn meal with this pasta recipe...just drizzle the Espresso Balsamic Vinegar over ice cream for a delightful treat!
As always, we love hearing how our customers are using our products...
Is there another pairing, fit for Fall, that you've fallen in love with?
Send us your ideas, comments & questions to firstname.lastname@example.org !
Happy National Pumpkin Day...& HAPPY COOKING!
- Chef Alyssa Dion at Saratoga Olive Oil Co.