Best Pumpkin Pastina Served Family Style In A Pumpkin Recipes

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ROASTED BUTTERNUT SQUASH PASTINA SERVED IN A PUMPKIN



Roasted Butternut Squash Pastina Served in a Pumpkin image

Provided by Michael Chiarello : Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

1 large pumpkin, about 6 pounds
Extra-virgin olive oil, for oiling pumpkin, plus 2 tablespoons
Salt and freshly ground pepper
About 4 cups chicken stock or canned low-salt chicken broth
1 cup finely chopped onion
2 teaspoons finely chopped fresh thyme leaves
1 1/2 pounds dried pastina or other small pasta, such as riso
2 cups roasted butternut squash (see recipe below)
1/2 turkey breast, pre-cooked, chopped small
1/2 cup freshly grated Parmesan, plus a small piece for garnishing
Balsamic vinegar dressing, optional
About 3 pounds butternut squash, 1 large squash
Salt and freshly ground pepper
1/2 cup (1 stick) unsalted butter
2 tablespoons finely chopped fresh sage leaves
1/4 cup balsamic vinegar
2 tablespoons granulated sugar
1/4 dark unsulphured molasses

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the lid off the pumpkin and scoop out the seeds and fibers. Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity. Make sure to leave the shell at least 1-inch thick all around. Oil the pumpkin inside and out and season inside with salt and pepper. Replace the lid. Place on a baking sheet and bake until about 2/3 cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside; it will stay warm on its own for a good while.
  • Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add the pastina. Stir and add 2 cups of heated stock. Bring the mixture up to a simmer.
  • Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock, if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning.
  • Fill the reserved pumpkin shell with the pastina. Grate Parmesan on top and replace the lid and take to the table immediately.
  • You could also serve this in individual tureens using smaller pumpkins or acorn squash.
  • Preheat the oven to 400 degrees F.
  • Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown immediately add the sage, vinegar, sugar (stand back so as not to get splattered), and molasses. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
  • Pour the vinegar mixture over the squash and toss well. Season with salt and pepper then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the preheated oven and roast, tossing at least once, until very tender and caramelized, about 20 minutes. Set aside until cool enough to handle but still warm, so the liquids are runny.
  • Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.

CHIARELLO'S PUMPKIN PASTINA



Chiarello's Pumpkin Pastina image

Make and share this Chiarello's Pumpkin Pastina recipe from Food.com.

Provided by Progresso Recipe St

Categories     One Dish Meal

Time 30m

Yield 4 1 1/2 cup servings, 4 serving(s)

Number Of Ingredients 9

1 (32 ounce) carton Progresso® chicken broth (4 cups)
2 tablespoons olive oil
1 cup finely chopped onion
1 teaspoon finely chopped fresh thyme
3/4 lb uncooked pastina (or other small pasta, such as riso)
salt and pepper
1 cup winter squash, roasted or 1 (9 ounce) box frozen winter squash, thawed
1 cup cubed cooked turkey (plain or smoked, about 1/4 lb, if desired)
1/2 cup freshly grated parmesan cheese (and a small piece for garnishing)

Steps:

  • Bring the broth to a low simmer in a saucepan.
  • Heat olive oil in a large sauté pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
  • Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
  • Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring inches Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.

Nutrition Facts : Calories 515.4, Fat 13.4, SaturatedFat 3.9, Cholesterol 37.6, Sodium 222.4, Carbohydrate 70.6, Fiber 3.7, Sugar 4, Protein 26.8

PUMPKIN PASTINA



Pumpkin Pastina image

Try this Italian-inspired hearty main dish with turkey, winter squash, thyme and pastina cooked in flavorful Progresso® chicken broth.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 tablespoons olive oil
1 cup finely chopped onion
1 teaspoon finely chopped fresh thyme
3/4 lb uncooked pastina or other small pasta, such as riso
Salt and pepper
1 cup winter squash, roasted or 1 box (9 oz) frozen winter squash, thawed
1 cup cubed cooked turkey, plain or smoked (about 1/4 lb, if desired)
1/2 cup freshly grated Parmesan cheese, and a small piece for garnishing

Steps:

  • Bring the broth to a low simmer in a saucepan.
  • Heat olive oil in a large sauté pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
  • Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
  • Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.

Nutrition Facts : Calories 590, Carbohydrate 83 g, Cholesterol 45 mg, Fat 1, Fiber 6 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 7 g, TransFat 0 g

STUFFED PUMPKIN



Stuffed Pumpkin image

Provided by Food Network

Categories     main-dish

Time 1h25m

Number Of Ingredients 3

1 (3 to 4) pound pumpkin
1/2 teaspoon salt
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees F.
  • Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon.
  • Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion.
  • Increase oven temperature to 375 degrees.
  • Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.

PUMPKIN AND PASTINA SOUP



Pumpkin and Pastina Soup image

Provided by Jacques Pepin

Categories     dinner, lunch, one pot, pastas, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 leek (8 ounces), split lengthwise in quarters and cut crosswise into thin slices
1 tablespoon unsalted butter
1 tablespoon corn oil
1 piece ripe pumpkin (2 1/4 pounds)
2 cups chicken stock or 2 chicken bouillon cubes dissolved in 2 cups water
4 cups water
1/2 Salt to taste, about 1/2 teaspoon
1/2 cup pastina

Steps:

  • Place leek slices in a bowl and wash thoroughly in cool water. Lift slices from bowl and place in a large pot with butter and oil. Saute over high heat for 2 to 3 minutes until leeks begin to sizzle lightly.
  • With a sharp knife, carefully peel the tough outer skin from the pumpkin. You should have 1 1/2 pounds of pumpkin flesh. Remove and reserve the seeds (see special tip). Cut flesh into 1/2-inch pieces. You should have 5 1/2 cups.
  • Add the cubed pumpkin, chicken stock, water and salt to the leeks in the pot and bring mixture to a boil. Cover, reduce the heat and cook at a gentle boil for 30 minutes.
  • Add pastina and cook for 10 minutes. Stir and serve immediately.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 7692 milligrams, Sugar 6 grams, TransFat 0 grams

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