I created this pasta dish a while back but now that squash season is coming up, I thought I’d share it again so that you’ll know what to do with it when the time comes. Don’t be afraid to double or triple the sauce and freeze some for those cold winter days that needs a little comfort. Omit the pork if you want to do a vegetarian dish and replace the chicken stock by vegetable stock instead.
Pumpkin purée is easy to do if you have small pumpkins available to you. Cut it in half and remove the seeds (you can clean those and roast them which would also make an excellent topping to your pasta). Place them cut side down on a baking sheet and roast at 375°F for about 1 hour, until a knife pierces through easily. Let cool and scoop out the flesh and purée in a food processor or a simple masher will do the trick. The same technique can be applied to butternut squash. But of course you can use the canned pumpkin as long as it is the pure purée and not the seasoned one for pies.
Start by bringing to a boil a big pot of salted water for the pasta. In the meanwhile, in a big skillet, brown the ground pork in the oil on a high heat. Once brown, add the leeks and cook until they become translucent, about 3 minutes. Add your pumpkin purée and chicken stock and stir together. Let the sauce simmer while cooking the pasta and once everything is warmed through, rectify the seasoning with salt and pepper but be careful with the salt if you are serving with Parmesan.
Cook the pasta until al dente and drain, reserving 1 cup of cooking water in case the sauce needs to be thinned. Add the pasta to the sauce and stir all together. Serve with Parmesan, chives or green onion.
Ingredients (4 people)
- 1 box of linguine (375g)
- 3 cups of chicken broth
- 1 cup of pumpkin purée or squash
- ½ pound of ground pork
- 2 leeks, finely minced or 1 onion
- 2 tbsp of canola oil
- Grated Parmesan (optional if you want this to be dairy-free), green onion or chives for serving
- Salt and pepper to taste