When I told George I was planning to share pumpkin pasta recipes this week, his reaction was, “Nice, I always forget about pairing pasta and pumpkin.” It’s a combination even I tend to overlook. Growing up, pumpkin was reserved for jack-o’-lanterns and pie, and other winter squash was served “on the half shell,” drowning in butter and brown sugar. But these winter staples store so well you should have a collection to use in many sweet and savory dishes all winter: cookies, quick bread, soup, risotto—and pasta.
I offer two variations on pumpkin pasta here, one suited to a weeknight meal and a fancier plate that takes a bit more time to put together. I encourage you to look more at the techniques and think outside the ingredients listed in the recipes. Any firm-fleshed winter squash can be used in either recipe, and aromatics, alliums, herbs, cheeses, and pasta shapes can all be changed to suit your tastes. Whatever you use, orange winter squash creates a delicious pasta meal.
Learn to make Pasta with Roasted Pumpkin and Parmesan and Pumpkin–Goat Cheese Ravioli with Butter–Nut Sauce