Autumn Glory

[Guest guest]

this is the pasta in a pumkin dish. I haven't made this, YET! But I

trust the cookbook the I got the recipe from...The Complete

Encyclopedia of Vegetables and Vegetarian Cooking by Rox Denny +

Christine Ingram

 

Serves four

Ingredients:

1 4lb pumpkin (make sure this is the edible kind)

1 onion, diced

1 " cube fresh ginger root

3 tbsp ev olive oil

1 zucchini

4oz sliced mushrooms

14 oz can chopped tomatoes

1 c pasta shells

2 c stock

salt and ground black pepper

4 tbsp fromage frais (cream cheese is a good substitute)

2 tbsp fresh basil, chopped

 

1. preheat oven to 350º/Gas 4. Cut top off the pumpkin with a large,

sharp knife and scoop out and discard seeds (I'm roasting mine!!)

 

2. using a small sharp knife and a sturdy tbsp extract as much

pumpkin flesh as possible, then chop in to chunks.

 

3. bake pumpkin w lid on for 45 min to one hour until the inside

begins to soften.

 

4. meanwhile, make filling. Gently fry onion, ginger, and pumpkin

chunks in the olive oil for about 10 min, stirring occasionally.

 

5. add the zucchini and mushrooms and cook for another 3 min, then

stir in tomatoes, pasta shells and stock. Season well, bring to

boil, then cover and simmer gently for 10 min.

 

6. stir the fromage frias and basil into the psta and spoon mixture

into the pumpkin. (it may not be possible to fit all the filling

into the pumpkin shell, so serve the rest separetly if this is the

case)

 

Nicole