Baked Pumpkin Pasta with Zucchini.

Method9 steps · about 1 hr

1. 1

   Step 1: Preheat the oven to 355°F (180°C).

2. 2

   Step 2: Spread pumpkin (17 1/2 oz) cubes on an oven tray. Drizzle with extra virgin olive oil, sprinkle with pepper and sage, and toss on the tray until the pumpkin is well coated. Place the tray in the oven and bake the pumpkin for 20-25 minutes.

   Roast pumpkin · 25 minUses 17 1/2 oz pumpkin, cubed · A portion of 4–5 tbsp total olive oil to coat pumpkin; actual share unstated · 4–5 sage leaves, chopped · Pepper for pumpkin, to taste

3. 3

   Step 3: While the pumpkin is baking, heat some extra virgin olive oil over medium heat in a skillet and sauté the onions until they soften. This should take around 4-5 minutes. Add the zucchini (4), season with salt and pepper, and continue cooking until they become tender, about 7-8 minutes.

   Uses 1 red onion, chopped · 4 zucchini, cubed · Some of shared 4–5 tbsp oil for sautéing vegetables; actual share unknown · Season zucchini to taste · Season zucchini to taste

4. 4

   Step 4: Once the pumpkin is baked, mix half of it with the zucchini and onions in the skillet. Add the white wine and simmer for an additional 10 minutes.

   Simmer skillet vegetables · 10 minUses Half the pumpkin roasted in step 2 · Prepared skillet vegetables from step 3 · 1 glass dry white wine; glass capacity unspecified

5. 5

   Step 5: Let the remaining half of the roasted pumpkin cool slightly, then blend it with either 200 ml cooking cream or 150 ml milk until smooth.

   Uses Other half of the roasted pumpkin from step 2 · Choose 200 ml cream or 150 ml milk for the pumpkin purée

6. 6

   Step 6: While the vegetables cook, bring a large pot of water to boil. Once boiling, salt the water and then add the pasta and cook to al dente according to the packet's instructions. Before draining, set aside a cup of the pasta water, then drain and return the pasta to the pot.

   Pasta cooking time · 10 minUses 12 oz penne · Unmeasured pot of water for pasta · Salt pasta water to taste

7. 7

   Step 7: Pour the pumpkin sauce over the drained pasta, stirring to combine. Mix well and, if needed, adjust the sauce consistency with the reserved pasta water.

   Uses Puree from step 5 · Pasta cooked al dente and drained from step 6 · Only as much as needed from the 1 cup cooking water reserved in step 6

8. 8

   Step 8: Grease an oven dish with butter. Cover the bottom of the dish with a layer of pasta with pumpkin cream. Add a portion of the skillet-cooked vegetables. Dot with mozzarella (4½ oz) pieces and sprinkle some grated cheese over. Continue layering in this manner then finish with a breadcrumb sprinkle on top.

   Uses Sauced pasta from step 7 · Prepared onion/zucchini/pumpkin and wine mixture from step 4 · Unmeasured butter to grease dish · 4½ oz mozzarella, cut up · 3½ oz grated Parmigiano · 1 oz breadcrumbs for top

9. 9

   Step 9: Bake in a preheated oven at 355°F (180°C) until the top becomes golden and crispy, roughly 15-20 minutes. Once done, allow it to rest for about 5 minutes before diving in.

   Bake pasta · 20 minUses Layered pasta, vegetables, cheese and topping from step 8