Pumpkin & Sage Pasta Recipe

Pumpkin & Sage Pasta Recipe

This year we picked over 80 pumpkins on our property. I planted six behind our vegetable patch and only one plant survived yet it produced at least 20 pumpkins. While my neighbours vine that crept over the fence produced pumpkins for 3 months and if I didn’t cut it back I am sure  we would have had more. Pumpkins are a great vegetable to grow as they store really well through the winter and are so versatile in cooking. You can roast, boil, fry them put them in cakes and pies and even preserve them into pumpkin butter.  Not only are they easy to grow they don’t need much attention, just a little bit of water and they will take off and take over the surrounding landscape. We even found a few pumpkins hanging from the trees in our drive way and in our elephant grass down the hill.

pumpkins

The first picking of pumpkins in February

Using only one of the pumpkins I have for this recipe, I am still keen to off load some as storing the buggers does take up space and we only live in small shed. The markets that I have done people are not so keen on buying whole pumpkins. Unfortunately you can not cut up pumpkins and sell them on unless it is done in a commercial kitchen and you have a food licence. Crazy I know, it’s just a pumpkin, right. So many people do it anyways at local markets not just with pumpkins also with watermelons. Most of them don’t have a licence to do it yet they risk it. Call me crazy as I like to play it safe and keep them whole if one day that if I do cut them and I get busted I would feel like I lost my creditably.  I don’t want that – I am a professional farmer selling veggies the right way. Got to love Australia.

How often do you see fruit and vegetables cut up your local market? What do you think of the rules about health and safety that surrounds cutting raw vegetables to on-sell? 

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Pumpkin & Sage Pasta Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dinner
Cuisine: rustic
Serves: 4-6
Ingredients
  • 1 kilo jap pumpkin, cut into chunks
  • 4 tbsp olive oil
  • 3 cloves of garlic, diced
  • 2 good sized sprigs of sage
  • 500gm spaghetti
  • Salt and pepper
Instructions
  1. Preheat your oven to 200’c. In a large non-stick baking dish place the pumpkin chunks, olive oil, garlic and the leaves from the sage and sprinkle with salt and pepper. Cook the pumpkin in the oven for 40-45minutes or until golden and almost falling apart.
  2. Pasta: Bring a large pot of salted water to the boil and cook the spaghetti for 8minutes. Drain and return to the large pot. Drizzle with olive oil if you are still waiting on the pumpkin to cook, stir it through the pasta to stop it from gluing together.
  3. Once the pumpkin has cooked add it to the pasta pot and stir through check your seasoning and adjust to your own taste. Break some of the pumpkin pieces up as you stir to coat the pasta like a sauce while leaving some whole.
  4. Serve immediately. For a decadent addition you can also put a few bits of blue cheese on top of each plate before eating.
Notes
The sage will go crispy in the oven and will add a crunch to your pasta, so add as much as you like it is worth it.

Pumpkin & Sage Pasta Recipe

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9 Comments

  1. This makes me so excited for Autumn! Seems like ages since I’ve had pumpkin… wish I had 80 thriving in my backyard, too! 😉

  2. First – what a delicious looking first photo! i am printign this out to make very soon!
    second – your club of pumpkins is beautiful – pumpkin skins and shapes can be so amazing, you have captured their individuality so perfectly.
    and last – yes i have seen pumpkins cut into chunks at the markets i’ve been too. i never knew there were laws against it for farmers markets. how stupid – gee! it’s not like it’s raw chicken or cheese or eggs. a pumpkin can cope being cut! *shakes head in disbleief* as a single person, i don’t want to buy a whole pumpkin – and sometimes, if the skin is so hard, i might not be able to cut the thing up anyway! i look for halves or chunks as they suit me better.
    anyway back to tht positives – that yummy, classic pairing of pumpkin and sage. coming soon to my kitchen!
    have a good weekend lizzy

  3. I am in awe again, Lizzie… so many pumpkins! Wow. I tend to agree with you about the sale of vegetables at the market…. I would prefer to buy a whole pumpkin or cauli.

  4. Lovely looking dish. I must confess I am a little perplexed as to why you would need a license to cut and sell any kind of produce.

    • Australia is very over regulated, and apparently if you cut a vegetable you need to do it in a commercial kitchen before you sell them. Its crazy I know – as I would not of thought either that you would need to do it.

  5. I love this dinner! It’s one of my favorites! I never see vegetables cut at our local market. I didn’t know you needed a commercial kitchen etc to do this.

  6. Nice looking pumpkin! And great recipe – really a nice combo of flavors. When I’m at the grocery store I do sometimes ask the produce people to cut me a half of cabbage, although I’ll usually buy everything else whole and figure out what to do with it if I have too much – that’s part of the fun of cooking!

  7. It’s waaay too hot here for this recipe right now, but I’m bookmarking it for the autumn…my husband would LOVE it!

  8. wow, I didn’t know you couldn’t cut at the markets. The guy who sells watermelons at Fishman’s Road cuts all the time. 🙂

    I love pumpkin pasta whether it’s this dish or ravioli or roasted pumpkin in the sauce. Gorgeous!