Butternut Squash And Pumpkin Seed Linguine With Mint Cream Sauce Food

CREAMY SQUASH LINGUINE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season.
• Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.

BUTTERNUT PUMPKIN PASTA

Steps:

• Peel Butternut, remove seeds and chop flesh into large slices. Boil or steam flesh until tender and easy to mash.
• Wash leeks thoroughly to remove any grit. Slice leeks and finely chop bacon. Finely chop celery including leaves. If using pumpkin seeds to garnish, place on a baking tray in a medium oven with a sprinkle of salt to roast.
• Saute bacon in a dry skillet on a medium heat (if the skillet is the right temperature the fat should release from the bacon so you will not need to add oil without bacon sticking too much).
• Add leeks and celery to pan once bacon begins to colour and saute until vegetables are tender. The celery should still have a very slight crunch.
• Cook pasta until al dente.
• Deglaze skillet with a splash of white wine.
• Drain butternut and mash flesh. Add to skillet.
• Stir in sour cream and blue cheese dip (or alternative ingredients). Season to taste.
• Toss sauce through drained pasta. Serve in bowls with parmesan, seeds or walnuts/pecans scattered over.

CREAMY PUMPKIN PASTA

Steps:

• Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
• Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
• Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.

ROASTED BUTTERNUT SQUASH WITH MINT AND TOASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 425°F Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
• Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4-5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD: Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving.
• Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
• Read More http://www.epicurious.com/recipes/food/views/Roasted-Squash-with-Mint-and-Toasted-Pumpkin-Seeds-368265#ixzz2mjZb8QJI.

BUTTERNUT SQUASH WITH PUMPKIN-SEED PESTO

Steps:

• Preheat oven to 500°F with rack in middle.
• Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.
• Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.
• Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).
• Toss squash with pesto and salt and pepper to taste. Serve immediately.