Roasted Butternut Squash Pastina served in a Pumpkin
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large pumpkin, about 6 pounds
- extra-virgin olive oil, for oiling pumpkin, plus 2 tablespoons
- salt and freshly ground pepper
- about 4 cups chicken stock or canned low-salt chicken broth
- 1 cup finely chopped onion
- 2 teaspoons finely chopped fresh thyme leaves
- 1½ pounds dried pastina or other small pasta, such as riso
- 2 cups Roasted butternut squash (see recipe below)
- ½ turkey breast, pre-cooked, chopped small
- ½ cup freshly grated Parmesan, plus a small piece for garnishing
- balsamic vinegar dressing, optional
- =
Directions
Preheat the oven to 375°F.
Cut the lid off the pumpkin and scoop out the seeds and fibers.
Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity.
Make sure to leave the shell at least 1-inch thick all around.
Oil the pumpkin inside and out and season inside with salt and pepper.
Replace the lid.
Place on a baking sheet and bake until about ⅔ cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake.
If a good deal of liquid gathers in the bottom, spoon out and discard.
Set aside; it will stay warm on its own for a good while.
Bring the stock to a low simmer in a saucepan.
Heat the remaining 2 tablespoons olive oil in a large saute 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.
Stir well.
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.