Roasted Butternut Squash Pastina Served In A Pumpkin
1 large pumpkin, about 6 pounds
Extra-virgin olive oil, for oiling pumpkin, +2 tablespoons
Salt and freshly ground pepper
About 4 cups chicken stock
1 cup finely chopped onion
2 teaspoons finely chopped fresh thyme leaves
1 1/2 lb dried pastina or other small pasta, such as riso
2 cups roasted butternut squash (see recipe below)
1/2 turkey breast, pre-cooked, chopped small
1/2 cup freshly grated Parmesan, +small piece for garnishing
Balsamic vinegar dressing, optional
Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large sauté pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes.
Add the thyme, stir, and add the pastina.
Stir and add 2 cups of heated stock. Bring the mixture up to a simmer.
Simmer, adding the stock ½ cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
Add the roasted squash and turkey to reheat.
The consistency should be quite loose, like a thick soup.
Add more stock, if necessary.
Add the ½ cup cheese and let melt for a moment before stirring in.
Taste for seasoning.
Fill the reserved pumpkin shell with the pastina. Grate Parmesan on top and replace the lid and take to the table immediately.
You could also serve this in individual tureens using smaller pumpkins or acorn squash.