- 1kg Butternut pumpkin, peeled, deseeded, cut into 2cm pieces
- 2 teaspoons olive oil
- 250g Pasta Shells
- 150g blue cheese, coarsely chopped
- 100ml light thickened cream
- 60g (1/2 cup) walnuts, finely chopped
- Step 1Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place pumpkin on the tray. Drizzle over the oil. Toss to coat. Roast for 45 minutes or until tender. Cover with foil to keep warm.
- Step 2Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain and return to the pan.
- Step 3Meanwhile, place the blue cheese and cream in a small saucepan over medium heat. Cook, stirring often, for 3 minutes or until cheese melts and the mixture is smooth. Season with salt and pepper.
- Step 4Add the pumpkin and sauce to the pasta and combine. Divide among serving dishes. Sprinkle with the walnut to serve.
- Low carb
Tip: You don’t need to peel Butternut pumpkin before roasting. Simply slice and leave the skin on – it’s edible.
More pumpkin ideas
- Toss roasted Butternut pumpkin, baby spinach leaves and feta. Dress with olive oil and lemon juice.
- Steam Butternut pumpkin, peeled, deseeded, chopped, until tender. Mash until smooth. Drizzle over bought pesto.
- To make soup, heat butter in a saucepan. Stir in Butternut pumpkin, peeled, deseeded, chopped, and curry powder. Cover with chicken stock. Cook until tender. Blend, then stir in cream.
Butternut pumpkin know-how
- Butternut pumpkin tastes great with tomato, lamb, cinnamon, soft cheese and brown sugar.
- Don’t throw away the seeds – boil in salted water and toast in the oven for a crunchy snack.
- A good source of vitamin C, pumpkin also contains beta-carotene, potassium and iron.
- Author: Gemma Luongo
- Image credit: Ben Dearnley
- Publication: Australian Good Taste