Saturday, November 15, 2008

Pumpkin Pasta

I made a fabulous dish the other night ... and indeed made it three nights in a row, once when DH was away (to test it), once when he was here, and then for my parents. It tastes like eating sunshine, it's that good. No picture, unfortunately. Didn't hang around long enough (and it tastes better than it looks, in any case).

Roasted Pumpkin-Onion Fettuccine

Fresh pumpkin, cubed, about 1 cup
Boiler onions (I used a combination of white and purple), about a dozen, peeled.
Olive oil
Fettuccine or ziti-style pasta (better with heavier pastas)
Alfredo sauce (I used 1 jar Classico brand)

Heat oven to 400 degrees.
Cook pasta.
Toss pumpkin and onions in olive oil, add salt and pepper (just a bit, remember the alfredo sauce has both as well). Put in roasting dish and bake for 35 minutes or until onions are cooked through and pumpkin cubes are brown around the edges.
Toss with sauce and pasta.
Eat, enjoy.


  1. This sounds wonderful. My DH is diabetic and we use spaghetti squash in the place of pasta...yum.

  2. Never tried that ... but could work. Whole wheat pasta is at least somewhat better for diabetics, right?