Have you ever wondered what would happen to you if you were put in a room (a Whole Foods produce section, let’s say) in which winter squash was on sale for 99 cents a pound? Let me add in the fact that you have basically been winter squash-deprived for the past four months.

And you happen to have a couple of screws loose.

Any guesses?

Okay I will tell you. You walk out of Whole Foods with 12 pounds of winter squash in your reusable Whole Foods bag and wonder what ever made you think that you would be able to carry that 12 pounds (plus your other groceries, mind you) back to your apartment. Never mind the fact that you now have 12 pounds of kabocha, spaghetti squash, red kuri squash, and of course butternut to eat. That does not phase you at all. Obviously.

So if you see a disproportionate amount of winter squash recipes on here in the next few weeks (months?/decades?/eons?) you will know why.

Another reason I am insane. I ran 17 miles this weekend (my last long run before the race!). But that is not the insane part. I ran that 17 miles with my friend Justin to keep me company. And (here comes the crazy) we ran it at an average pace of 7:58! Personally, I believe it was all of the amazing conversation that distracted me from thinking about speed. He maintains it is just that I am metamorphosing into a Kenyan as we speak. This makes qualifying for the Boston Marathon somewhat more of a reality since to do that I will need an average pace of 8:23. San Fran here I come!

I chose this recipe from a cookbook I have – The Essential Pasta Cookbook – that has been sitting on my shelf, unopened, since I purcahsed it from Borders (it was on sale for like $4). Normally I am wary of cookbooks that claim to be ultimate (sorry Tyler!), essential, or necessary. It just gives them too much to live up to. Kind of like how I probably wouldn’t go to a Chinese restaurant called Best Chinese Ever. If you are the best at something, you don’t need to go around proclaiming it to the world. Word will just get around. And if you feel the need to include it in your title, it probably means you are compensating for something.

However, I thought that since I already own the book, I should give it a chance. And honestly, this pasta was delicious. I have made many pumpkin sauces in my day, and this was the best I have ever had. You would swear that it has tons of cheese or cream in it and that it will clog your arteries just by looking at it. But that, thankfully, is far from the truth. If you happen to have 12 pounds of pumpkin/squash sitting around, this would be the recipe to make with it. For sure.

I am submitting this to myself for Presto Pasta Nights! Remember to send me your entries by midnight on Thursday!

Pumpkin and Pine Nut Linguine
Serves 4, adapted from The Essential Pasta Cookbook

1 lb linguine
1 tbsp butter
1 onion
2 cloves garlic
1 1/2 cups vegetable broth
1 1/2 lb winter squash (I used kabocha), peeled and cut into small dice
1/4 tsp nutmeg
1/2 tsp black pepper
1/2 cup half and half
1/2 cup almond milk (or regular milk or all half and half if you don’t want to cut the fat)
1/4 cup pine nuts
chives, to garnish

1. Set up the water for the pasta and cook as directed on package.

2. Melt the butter in the pan. Add the onion and cook for 3 minutes. Add the garlic and cook for another minute. Stir in the veggie stock and the pumpkin. Boil, reduce heat slightly, and cook until pumpkin is tender.

3. Reduce heat to low and season with nutmeg and pepper. Stir in the cream until just warmed through. Do not boil. Transfer to a food processor and process until smooth.

4. Return the sauce to the pan and gently reheat. Add salt to taste. Add to the pasta and plate, topping with pine nuts, chives, and parmesan cheese.

NOTE – I also broiled a zucchini that I had sitting in the fridge and added it in at the end with the pasta. I couldn’t let it go to waste!

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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29 Responses to Pumpkin and Pine Nut Linguine

  1. Yosha says:

    wow that looks good. Will have to try this weekend.

    I’ve love to know what you do with spagetti squash. So far I’ve just sauteed it like you would noodles…not bad but there must be something better!

  2. Karine says:

    I also buy so much heavy food sometimes and I remember afterwards I have to walk to come back home…

    I love you dish. Such a great way to enjoy squash!

  3. whoa, 12 pounds?! Looks like you’re going to be busy for awhile, and this pasta dish is a great kick-off to your Winter Squash Extravaganza!

  4. Palidor says:

    Joanne, you are my hero! What a fabulous pace, and I’m sure you will qualify for Boston with flying colors!! Good job on the pasta too. I never thought about using pumpkin for a pasta sauce.

  5. Yum! Funny story about buying so much squash – that totally sounds like something I would do. I <3 winter squash and can never have enough, so keep 'em coming for sure =D.

  6. Mari says:

    OMG 12 Pounds!?!?! ha you are nuts lol but damn woman you really know your way around the cocina!

    I hate when I have way too many groceries and have to lug it up 4 flights! I refuse to make more than one trip up and down so by the time I get upstairs; I feel like my shoulders are about to pop out the socket ha

  7. First off, you are amazing! Under an 8 min mile for 17 miles!

    As for the squash, the bug bit me too. They had squash for $.99 per pound at my local store, but the organic squash for $.89 per pound (love it when that happens!). Since the hubby was in tow, I only got away with acorn squash, but I will have to sneak back.

    That pasta looks delicious, I may have to dairy-free it ๐Ÿ™‚

  8. Kim says:

    The part of this post that made me laugh the most was “I’m submitting this to myself for pasta presto nights” – LOL! It just cracked me up ๐Ÿ˜€ I feel for you having to carry 12 + pounds of groceries home, or anywhere for that matter! I’m looking forward to see what you create with all that winter squash. This looks like a great dish! What a remarkable average on your running!!

  9. Kim says:

    I also wanted to point out that Teena is cooking her way through the Gourmet cookbook and also training for a marathon. I don’t know if you’ve seen her blog before, but she is at http://thegourmetproject.blogspot.com/
    She just typed a great post about a lady baltimore cake and the psychological aspects of training/running a marathon. It reminded me of you!!

  10. Amy says:

    12 pounds, Joanne? Holy….! Well, I love squash, so bring on those recipes. I’m starting to experiment for Thanksgiving, so we’ll see.

  11. Lea Ann says:

    This looks really really good. Just found your blog. Lood forward to your posts.

  12. I am excited about the winter squash too – I love this recipe, perfect fall pasta!

  13. Kerstin says:

    What a lovely squash pasta! I would have had a hard time controlling myself with that sale too! I’ve never actually tried spaghetti squash, but it’s on my list!

  14. Pam says:

    12 pounds! Don’t forget to puree some and store it in your freezer.

  15. Debinhawaii says:

    That is a lot of squash! ๐Ÿ˜‰ I am waiting to see what you do with the red kuri squash–I saw some at Whole Foods but have never tried it before and wasn’t sure what to do with it. Your pasta looks delicious!

  16. Luigi says:

    I like the way you sneaked in a zucchini, why not huh! It looks delicious. Pasta will be a great carb for you, as you prepare for your marathon! good luck with the training!

  17. girlichef says:

    I have been in such a squash mood lately!! I went to the Farmer’s Market and went a little hog wild the other day, too ๐Ÿ˜€

  18. Shannon says:

    holy moly, you smoked that run!! i hope there aren’t too many hills on the SF course ๐Ÿ˜‰ i’d love to cheer you on in boston!!!

    this pumpkin sauce?? HEAVENLY

  19. Muneeba says:

    Oooo, numnum .. I’ve been on the lookout for a flavorful pumpkin sauce for pasta, so this is perfect! I also agree with your friend abt you turning into a Kenyan … suggest u get a full body scan to really examine the metamorphosis!

  20. Winter squash was 79 cents a pound at my market!! I realized I didn’t buy enough – but I figure the prices will be good for a while. Your squash pasta looks really delicious! I made a pasta for your Presto pasta last night but it didn’t turn out like I wanted – I was bummed.

  21. What an interesting-looking dish! I’d never have thought of using pumpkin this way.

    And ordinarily I’d agree with you about the cookbook titles, but I’ve got a whole pile of books with similar titles that are surprisingly good for the price.

  22. Donna-FFW says:

    Cant wait to see all the goodies with the motherload of squash. I am planning on trying some type of pumpkin pasta this year. This recipe sounds wonderful.

  23. Catherine says:

    Joanne this looks so good! I cannot wait to try making it!

  24. Hi Joanne, I’m just stoppin by again to let you know that I left an award for ya on my blog. =D

  25. Sophia says:

    Wow Joanne. I think you are more than ready for that marathon. You’ll kick ass for sure!

    And that pasta was MADE FOR ME! 12 lbs of winter squash? Girl, I do that every two weeks.

  26. Johanna says:

    so creamy and orange and tasty – who wouldn’t want 12 pounds of winter squash to continue making these sort of pasta meals

  27. Kevin says:

    Squash/pumpkin works really well in pasta dishes like this!

  28. Damn that looks good – wish I’d known about that one while I was in the middle of winter – oh well, next year. Right now I am going all spring ๐Ÿ™‚

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