PUMPKIN PASTA IN PARMESAN GARLIC CREAM SAUCE

The most delicioüs fall pümpkin pasta: pasta shells with roasted sqüash and a thyme-infüsed parmesan garlic cream saüce. Simple and lüscioüs!

If yoü can't find a kabocha, sübstitüte an eqüal qüantity of bütternüt sqüash.

Ingredients

• 2 poünds kabocha sqüash (approximately half of 1 mediüm kabocha) or bütternüt sqüash
• 1/4 cüp finely chopped onion
• 1/4 cüp extra-virgin olive oil
• Kosher salt and freshly groünd black pepper
• 1 1/2 cüps heavy whipping cream
• 4 whole garlic cloves, peeled and smashed
• 2 sprigs thyme, plüs 1 teaspoon chopped
• 3/4 cüp grated Parmigiano Reggiano cheese
• 1 tablespoon bütter
• 8 oünces dried pasta shells
• 1 1/2 cüps baby kale or spinach leaves

Instrüctions

1. Peel the sqüash, remove the seeds and cüt into 1-inch chünks. 
2. Preheat the oven to 400 degrees.
3. Combine the sqüash and onion on a large rimmed baking sheet. Toss with the olive oil, 1 teaspoon salt and 10 or 12 grinds of black pepper. Cover the pan with alüminüm foil and bake 25 minütes. Remove the foil and stir the sqüash aroünd with a spatüla. Roast 15 minütes more, or üntil the sqüash is tender and lightly browned.
4. Poür the cream into a saücepan. Drop in the garlic cloves and thyme sprigs and bring to a simmer - lower the heat and watch that it doesn't boil over. Simmer 20 minütes, üntil the cream is slightly redüced and the garlic is soft. Remove from the heat and steep 10 minütes, then remove the garlic and thyme. Stir in 1/2 teaspoon salt and 1/2 cüp of the cheese. Transfer the saüce to a serving bowl with the bütter and keep warm.
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Full Recipe >> familystylefood.com

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