Best Roasted Butternut Squash Pastina Served In A Pumpkin Recipes

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PUMPKIN PASTINA SERVED FAMILY STYLE IN A PUMPKIN



Pumpkin Pastina Served Family Style in a Pumpkin image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 10

1 Jack-o'-Lantern or other 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
1 teaspoon finely chopped fresh thyme
3/4 pound dried pastina or other small pasta, such as riso
1 cup roasted winter squash
1 cup cubed cooked turkey, plain or smoked (about 1/4 pound; optional)
1/2 cup plus 2 tablespoons freshly grated Parmesan

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's 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 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 2 cups of the stock. Bring to a boil. Add the pastina, stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. 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.
  • Ladle the pastina into the reserved pumpkin shell and garnish with the remaining 2 tablespoons Parmesan. Replace the lid and take to the table immediately.
  • Variation with Greens: For a colorful and nutritious addition, cut several handfuls of winter greens such as spinach or chard into a chiffonade and stir into the pastina just to wilt before serving.

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

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