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Pasta al Forno with Pumpkin | Creamy from the Oven
(0)
45 min
Under an hour
Gurkerl Küche
Herbstlicher Pastagenuss auf Italienisch: Al dente gekochte Penne vereinen sich mit samtig geröstetem Hokkaido-Kürbis, feinem Salbei und einer samtigen Oberssauce, vollendet mit geschmolzenem Mozzarella und würzigem Parmesan goldbraun im Backrohr überbacken.
Preparation method
Preparation & Sautéing the Pumpkin
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the Hokkaido pumpkin, halve, deseed, and cut into approx. 1.5 cm cubes (the skin can be left on). Peel and finely chop the onion and garlic. Wash the sage leaves, pat dry, and roughly chop.
Heat 2 tbsp of olive oil in a pan. Sauté the diced onion and garlic until translucent. Add the pumpkin cubes and sage and fry over medium heat for approx. 8-10 minutes until the pumpkin is lightly browned and fragrant.
Preparing Pasta & Sauce
At the same time, bring a large pot of salted water to a boil. Cook the penne in it for about 2-3 minutes less than instructed on the package so they remain al dente. Reserve about 100 ml of pasta water before draining.
Chef's tip
Since the skin of the Hokkaido pumpkin becomes wonderfully soft when cooked, it does not need to be peeled - this saves preparation time and preserves valuable nutrients.
For extra crunch, you can sprinkle a handful of toasted pumpkin seeds on top of the casserole along with the Parmesan.
Ingredients
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