Joanne has been doing a delightful series of winter squash recipes. She has kept all the different things one can do with this versatile veggie on the forefront of my mind. All of her creations are delightful. The one that inspired this dish is the Butternut baked zitti. You will see that it was only an inspiration because my dish turned out totally different. But the basic nuts and bolts, you’ll see, are similar.
- I roasted a very large pumpkin and used half of it for this. Not sure how to do amounts. I blended the roasted pumpkin meat with 6 eggs and the blender was full (6 cups of pureed pumpkin and egg combined)
- 1 very large onion diced
- 3 tbls of my frozen pesto (use some combo of dried or fresh basil and garlic if you don’t have pesto)
- 1 lb soft fresh goat cheese
- 1 tsp dried thyme
- 1 tsp nutmeg
- 1 tsp cayenne
- 8 oz elbow quinoa pasta (any pasta you like is fine)
- Salt to taste
I blended the pumpkin and eggs in a blender after roasting the pumpkin until nice and soft. I then let it cool before blending.
I sauteed the large onion until very soft and stirred in all the spices and herbs. While it was hot I blended in the goat cheese until it was softened and thoroughly mixed. I put this mixture into the pumpkin and egg mixture.
I boiled the pasta just enough to get the crunch out. So it was uber al dente. It cooks the rest of the way in the oven and in this instance I wanted to be sure the casserole was not too moist.
I mixed the pasta into the egg, cheese and pumpkin mixture and put it all into a baking dish. It was quite goopy. I was not sure it would set, but it did after about an hour and a half at 350 degrees. It turned out quite nice. Total experiment.