/ck/ - Food & Cooking

Pasta e zucca (pasta and pumpkin).

Halve it.
De-seed it.
Oven roast it until soft.
Scoop out flesh.
Smash flat a handful of garlic cloves for every lb/500g of squash. And some dried chilies, too, to taste.
For every lb/500g of squash, add a quarter-third cup/60-80ml olive oil (regular type, not EV) to a cold pot.
Add garlic and chilies (if using) and set to high heat.
When fragrant and garlic has just started to blond, add squash.
Sauté a minute or two then add water to submerge.
Bring to the boil and cook until squash is broken up and the rough consistency of a chunky tomato sauce.
Salt to taste, off the heat and stir in a handful of fresh parsley leaves per lb/500g squash.
Par-cook 75g dry mixed-variety pastas to just under desired doneness.
Drain pasta and put back in the pot.
Add 120-160ml squash sauce per 75g dry pasta you used and simmer until pasta has finished cooking through.
Serve.
Pic related.

This is commonly done with Spanish pumpkin but it tastes more like spaghetti squash than American sweet pumpkin. Butternut tastes like the halfway point between American sweet pumpkin and Spanish pumpkin, so it's a good option here.

>>4864783
Here's another pic of the dish.

Pasta with pumpkin.

Does pumpkin count as a vegetable? If so, Neapolitan mixed pasta with pumpkin sauce. Pic related. It's completely animal-product-free. Much of our cuisine is at least meat-free, though we use eggs and cheese a bunch.

Calabaza de castilla pumpkin, 500g
Garlic, 3-5 cloves
Chilies, whole, fresh or dry, if/as desired
Olive oil, 80ml
Water, as needed
Salt, to taste
Pasta, par-cooked, yield from 300g dry
>short pastas such as tubetti are great; broken up long pastas, such as candele or linguine work well, too
Parsley, a handful or two of fresh leaves

Remove seeds and skin/shell from pumpkin.
Cut pumpkin flesh into cubes; place into a pot.
Smash garlic cloves to remove from skins; place into the pot.
Add chilies to the pot.
Add oil to the pot.
Set to high heat; when fragrant, sauté for 2-3 minutes.
Add water enough to just cover the pumpkin.
Bring to the boil then lower the heat to maintain a simmer.
Mash up the pumpkin a little with a ladle bottom.
Salt to taste.
Add pasta and stir; cook an additional 30-60 seconds or until pasta is cooked through to desired doneness and off the heat.
Stir in the parsley and serve.

>>4089427
>>4089420
And this is simply another time I made mixed pastas with pumpkin. My region of Italy is known for using mixed pastas.

>>3797963
Another picture of pasta with pumpkin, a little soupier (I tend to prefer this type).