This recipe can be used with any winter squash: acorn, butternut, honey nut, Hubbard, kabocha… Sauté the aromatics, add wine and steam the squash in it. Puree ½ for the sauce. Season with nutmeg and ginger. Garnish with chestnuts or hazelnuts if you prefer. This sauce would work well with casarecci or penne rigate too.


2 tablespoons sea salt

1 tablespoon extra virgin olive oil

1 small white onion, finely chopped

½ teaspoon of freshly grated ginger

1 lb. pumpkin, peeled and diced

1 garlic clove, mashed to a paste with a pinch of salt

1 cup dry white wine

Sprig of thyme + teaspoon of thyme leaves to garnish

4 cooked chestnuts, chopped

1 package of Benedetto Cavalieri Fusilli

2 tablespoons of grated Parmesan cheese

2 tablespoons of grated Pecorino cheese

Pinch of grated nutmeg

Salt and pepper to taste

Set the pasta pot to boil. When it comes to a boil add 2 tablespoons of sea salt.

Sauté the onion in the olive oil, until it begins to caramelize. Add the pumpkin. Stir in the ginger and the garlic. Add the white wine. Bring to a boil then reduce to low. Cover. Cook
the pumpkin on medium low for 8-10 minutes until soft. Remove ¼ of the pumpkin and reserve. Add a ladle full (4-8 oz) of the pasta cooking liquid to the pumpkin. Bring to a low simmer. Use a potato masher to break down the pumpkin in the pan into a puree. Addthe pumpkin pieces back to the pan. Stir in the chopped chestnuts.

Cook the pasta according to the package directions. Drain. Transfer to your pasta bowl. Toss with the two cheeses first then with the sauce. Sprinkle on the nutmeg and thyme leaves. Salt and pepper to taste.


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