RCI-ND.002.0116.001
Roasted Butternut Squash Pastina served in a Pumpkin
Courtesy Michael Chiarello Show: Easy Entertaining with Michael Chiarello Episode: Pumpkin Picking Party From "Catsrecipes Y-Group" Prep Time: 25 minutes Cook Time: 25 minutes Yield: 2 cups, puréed
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- pumpkin1 largeabout 6 pounds
- extra-virgin olive oil1 unitfor oiling pumpkin, plus 2 tablespoons
- 1 unit
- about 4 cups chicken stock or canned low-salt chicken broth1 unit
- 1 cup
- 2 teaspoons
- dried pastina or other small pasta1½ poundssuch as riso
- 2 cups
- turkey breast½ unitpre-cooked, chopped small
- freshly grated Parmesan½ cupplus a small piece for garnishing
- balsamic vinegar dressing1 unitoptional
Method
1
Preheat oven to 350°F. Cut off the top of the large pumpkin and scoop out the seeds and fibrous interior with a sturdy spoon, leaving a ½-inch shell intact.
2
Lightly oil the inside and outside of the pumpkin with extra-virgin olive oil, then season the interior generously with salt and freshly ground pepper. Place the pumpkin in a baking dish and roast until the flesh is tender when pierced with a fork, about 20 minutes.
20 minutes
3
While the pumpkin roasts, heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
4
Stir in the finely chopped fresh thyme leaves and cook for 30 seconds until fragrant.
5
Pour in the chicken stock and bring to a boil over medium-high heat.
6
Add the pastina and cook, stirring frequently, until tender and most of the liquid is absorbed, approximately 8-10 minutes.
9 minutes
7
Fold the roasted butternut squash and chopped pre-cooked turkey breast into the pastina mixture, stirring gently to combine.
8
Remove from heat and stir in the freshly grated Parmesan, adjusting seasoning with salt and freshly ground pepper to taste.
9
Remove the roasted pumpkin from the oven and carefully fill it with the pastina mixture, mounding it slightly if desired.
10
Garnish the top with an additional small piece of freshly grated Parmesan. If using balsamic vinegar dressing, drizzle lightly around the pumpkin on the serving plate.