Penne with Pumpkin or Winter Squash

Zucca Pasta, also known as Pumpkin or Butternut Squash Pasta, is a delightful and comforting Italian dish that celebrates the flavors of slightly sweet and spicy squash. This pasta sauce, made from grated pumpkin or butternut squash, is a treat for the taste buds, with a touch of nutmeg adding a lovely fragrance to the dish. The combination of butter or olive oil, red pepper flakes, and Parmesan cheese creates a harmonious balance that complements the natural sweetness of the squash.

Zucca, the Italian word for pumpkin or butternut squash, forms the basis of this sauce, providing a creamy and satisfying texture to the pasta. The grated squash cooks quickly and evenly, making it a convenient choice for a busy weeknight meal. The addition of nutmeg enhances the sweetness of the dish, while a hint of red pepper flakes adds a subtle kick of heat.

With just a few simple ingredients and minimal effort, Zucca Pasta comes together beautifully, making it an ideal option for a quick and delicious dinner. Whether you’re looking for a comforting meal on a cool evening or seeking to explore the rich flavors of Italian cuisine, this recipe is sure to impress and satisfy your taste buds.

MAKES: About 4 servings

TIME: 30 minutes

INGREDIENTS:

• Salt
• 1 medium pumpkin or butternut squash (about 1 1/2 pounds), peeled and seeded
• 2 tablespoons butter or extra virgin olive oil
• Freshly ground black pepper
• 1/2 teaspoon hot red pepper flakes, or to taste
• 1 pound penne or other cut pasta
• 1/8 teaspoon freshly grated nutmeg, or to taste
• Pinch of sugar (optional)
• 1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS:

1. Bring a large pot of water to a boil and add salt.
2. Cut the pumpkin or butternut squash into chunks and put it in a food processor fitted with a metal blade. Pulse the machine on and off until the squash appears grated. Alternatively, you can grate or chop the squash by hand.
3. In a large skillet over medium heat, add the butter or olive oil. Once the butter is melted or the oil is hot, add the grated pumpkin or squash, a generous sprinkle of salt and pepper, the hot red pepper flakes, and about 1/2 cup of water. Cook the mixture at a steady bubble, stirring occasionally. Add more water, about 1/4 cup at a time, if the mixture starts to dry out, ensuring not to make it soupy. As the pumpkin begins to disintegrate, which should take about 10 to 15 minutes, add the pasta to the boiling water.
4. While the pasta cooks, season the pumpkin with freshly grated nutmeg, a pinch of sugar if desired, and additional salt and pepper if needed.
5. When the pasta is tender but not mushy, drain it, reserving about 1/2 cup of the cooking water. Add the drained pasta to the pumpkin mixture and toss it with a large spoon until well combined. If the mixture seems dry, add a bit of the reserved cooking water. Taste and adjust the seasonings according to your preferences. Then, toss the pasta with the freshly grated Parmesan cheese and serve.

TIPS:

• For a delightful variation, you can prepare Penne with Carrots or Parsnips. Simply substitute peeled carrots or parsnips for the pumpkin and pulse or grate them as directed in the recipe. If you choose to omit the nutmeg, consider tossing in a teaspoon of chopped tarragon or chervil at the very end for a fresh burst of flavor.

Enjoy the delightful flavors of Zucca Pasta – Pumpkin or Butternut Squash Pasta, and let the sweet and spicy notes of this Italian dish transport you to a warm and comforting culinary experience.