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Oven-Roasted Pumpkin Penne | Delicate & Aromatic
(0)
40 min
Under an hour
Gurkerl Küche
Cremig, nussig und herrlich wärmend: Im Backrohr karamellisierter Hokkaido-Kürbis vereint sich mit al dente gekochten Penne, aromatischer Salbeibutter und feinstem Parmesan. Ein echter italienischer Seelenschmeichler für goldene Herbsttage.
Ingredients
Preparation method
Preparation & Oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Wash the Hokkaido pumpkin thoroughly, halve it, remove the seeds with a spoon, and cut the flesh into bite-sized cubes (the skin of Hokkaido pumpkin is edible).
Mix the pumpkin cubes with 2 tbsp olive oil, salt, pepper, and a pinch of nutmeg, spread evenly on the baking sheet, and add the unpeeled garlic cloves.
Chef's tip
For extra crunch, you can sprinkle a few roasted pumpkin seeds or walnuts over the pasta before serving.
The starchy pasta water is the secret to perfectly binding the silky pumpkin sauce – don't pour it all away!
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