Penne with baked pumpkin and rosemary
- 1-pound wedge of pumpkin, skin on, seeds and fibers removed
- olive oil for drizzling
- 4 garlic cloves, skin on, halved
- leaves from a few sprigs of fresh rosemary
- few sprigs of fresh thyme
- 14 ounces dried penne
- ¼ cup freshly grated Parmesan, plus shavings for garnish
Instructions:
There are two ways to serve this sauce: smooth or chunky.
- Heat the oven to 400°F. Cut the pumpkin into thin wedges. Spread a little olive oil over the bottom of a roasting pan and sprinkle with some salt and pepper. Arrange the pumpkin in a single layer in the pan and drizzle generously with more olive oil. Scatter the garlic, herbs, and a little more seasoning over the pumpkin. Bake until the pumpkin is soft, 20–25 minutes. Remove from the oven and let cool for a few minutes. Meanwhile, bring a pot of salted water to a boil.
- Reserve the oil in the roasting pan (discard the herbs and garlic pulp). Remove the skin from the pumpkin and cut the flesh into small, bite-sized chunks. If making a smooth sauce, put the pumpkin and reserved oil into a food processor and blitz to a smooth purée. Transfer to a small saucepan. Bring to a boil and let bubble until reduced to a consistency that will coat the pasta well.
- Cook the penne according to package directions until al dente. Drain in a colander and return to the hot pot.
- Add the pumpkin purée and grated Parmesan and toss well. If you’ve decided to leave the pumpkins in chunks, simply toss them and the reserved oil with the pasta and Parmesan. Taste and adjust the seasoning. Divide among individual plates and sprinkle each serving with a small handful of Parmesan shavings.