It’s hard to imagine that cool weather is coming, but with that in mind, this month’s recipe celebrates the pumpkin. The mighty pumpkin is not a vegetable; it is actually a fruit. The name “pumpkin” comes from the German word “pepon,” meaning large melon.
Every part of the pumpkin is edible, including the skin, leaves, flowers and stem. It is a great source of beta carotene, which gives it its orange color (just like carrots and sweet potatoes). Beta carotene turns into vitamin A after you eat it, which is great for your eye and skin health, and supports your immune system. Roasted pumpkin seeds are both tasty and nutritious! They are low in calories and high in protein and iron.
The record for the heaviest pumpkin in the U.S. is 2,560 pounds (raised in Minnesota in October of 2022). Families in Suffield, such as the Bielonko family raise giant pumpkins which are shown at the Big E.
Recipe
Ingredients:
• 1 lb. medium tube-shaped pasta (such as rigatoni or penne)
• Kosher salt
• ½ cup salted butter
• 1 medium white onion, finely chopped
• 3 garlic cloves, finely chopped
• 12 fresh sage leaves
• 1 15-oz. can unsweetened pumpkin purée
• ¾ cup heavy cream
• 2-3 cup fresh spinach leaves
• Zest of 1 large lemon
• 1 cup parmesan cheese, finely grated (about 1 cup), plus more for serving
Directions:
Cook 1 lb. medium tube-shaped pasta (such as rigatoni, penne, or calamarata) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, heat the butter in a large Dutch oven or other heavy pot over medium. Add the sage leaves and cook for 8-10 minutes, stirring often, until the butter turns a medium brown. Remove the sage leaves and save for later. Add the onion and cook for about 5 minutes then add the garlic cloves, stirring often. Add the pumpkin purée and cook, stirring often, until warmed through, about 5 minutes. Stir the light cream and ¾ cup of the cooking liquid.
Add pasta to sauce and cook, tossing and adding more pasta cooking liquid ¼ cup at a time if needed, until sauce coats pasta, about 2 minutes. Add the spinach leaves and Add zest of 1 large lemon, the spinach leaves and the Parmesan, finely grated (about 1 cup); toss to combine. Stir until the spinach leaves are wilted.
Divide pasta among shallow bowls. Top with more Parmesan if desired.
Options: Top the cooked pasta bowls with spicy Italian sausage, cooked chicken or crispy chickpeas. Leftovers will keep in an airtight container in the refrigerator for 2 to 3 days; reheat over low heat with a splash of reserved pasta water.