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Pumpkin Pasta

For a special gathering of friends, try a new Autumn recipe. Pumpkin pasta is a sweet and savory dish that will tickle the taste buds of all your friends and loved ones.

Serves: 6

  • 1 large butternut squash, peeled and cubed
  • 4 shallots, diced
  • 18 ounces very dry hard cider
  • 3 tablespoons butter
  • 1 teaspoon nutmeg
  • lots of black pepper
  • 1 cup parmesan cheese, freshly grated
  • 1 pound orecchiete or penne
  1. Saute the shallots in a bit of olive oil until soft, and then add the squash.
  2. Cook, stirring, about 5 minutes, and then add the cider, butter, nutmeg, and pepper.
  3. Bring to a boil and simmer until the squash is very soft (20 minutes or less). Add more cider if the sauce starts getting thick.
  4. At this stage, you can either mash the sauce in the pot or puree it in a food processor. You can also leave it as is.
  5. Drain the cooked pasta and return it to the cooking pot. Pour in most of the sauce -- save aside about a cup -- and the parmesan, and stir up really well.
  6. Serve in a pasta plate, surrounded by steamed broccoli florets, with about a tablespoon of sauce in the middle, dusted with a little nutmeg and a couple of sage leaves.

    Serves 6-8 people.

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