The fall cooking season is in full swing. We have a delicious and festive recipe for you that can be served right in your very own pumpkin! Since this dish is both sweet and savory, you can really go many different ways when it comes to wine pairings. Winter squashes such as pumpkin and butternut squash in particular comes in a lot of guises but is fundamentally sweet, especially when you roast it. In general, we favor rich whites like oak-aged Chardonnay, Rhône varietals such as Viognier, Roussanne and Marsanne and old vine Chenin Blanc either on its own or in a South African Cape white blend. Looking for a red wine? Go for a warming Côtes du Rhône or similar wine made from Rhône varietals like Grenache, Syrah and Mourvèdre.
Roasted Pumpkin, Swiss chard and Sausage Pasta
1 small pie pumpkin*
2 tablespoons of extra-virgin olive oil
2 garlic cloves, chopped
2 shallots, thinly sliced into rings
1 pound sweet Italian sausage, casing removed
¾ pound rigatoni pasta
10 ounces Kaleidoscope Swiss chard (or Rainbow Swiss chard)
½ cup dry white wine
¼ cup grated Parmesan cheese
¼ cup roasted pine nuts
Zest of one lemon
Kosher salt and pepper
*Use at least 1 small pie pumpkin to chop into bite size pieces for dish. If you are
going to serve the dish directly in the pumpkin as pictured, get one for each guest.
1. Preheat oven to 350 degrees F. Cut the top off each pumpkin and scoop out seeds
and strings. Rub the inside and outside with a little olive oil. Bake for 35 to 45
minutes or until the flesh is soft. Remove from oven, set aside to cool. Once cooled,
slice skin off pumpkin and cut into bite size pieces.
2. Bring a pot of water to a boil for cooking the pasta. Meanwhile, in a large pan, heat
olive oil over medium heat. Add sausage, breaking up into big chunks until brown
and cooked through, about 8 to 10 minutes. Remove from pan, set aside.
3. Add shallots to pan and sauté for 5 minutes. Add garlic and chard, sprinkle with salt
and pepper. Toss altogether and cook for 2 minutes. Then add wine, cover and
simmer, stirring occasionally until chard is tender, about 8 minutes.
4. Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water.
Add pasta, sausage, pumpkin pieces, Parmesan cheese, pine nuts, lemon zest and
reserved pasta water to large pan with chard. Mix altogether and heat thoroughly.
Add salt and pepper to taste.
5. Serve pasta in small roasted pumpkins or bowls. Enjoy!