My son has been asking, no demanding, I make ‘Pumpkin Spaghetti’ for the last 3 days, so tonight I complied. When presented with the finished dish, with roast chicken and green beans, he, of course, refused to touch the spaghetti.
In the hope that perhaps your child might eat it (it was scrumptious!) here is the recipe. It didn’t last long enough to get a photo in. Imagine a bowl of bright orange spaghetti.
1/2 pumpkin/butternut squash
3 cloves of garlic
2 tbsp single (Light) cream
2 tbsp milk
2 tbsp parmesan cheese, grated ( fresh please, not canned!)
1 tbsp butter
salt and pepper to taste
Cut the pumpkin or squash into small cubes. Place in a roasting dish and sprinkle with salt & pepper, add the garlic and coat in olive oil. Roast at 175’C for 30 minutes – you don’t want it to brown too much, but you do want it cooked.
Bring a pot of water to boil and cook your pasta, when depends on how long it takes to cook.
put 3/4 of the roasted pumpkin into a bowl/food processor then add the cream, milk and 2 of the roasted garlic cloves. Puree with the processor or a stick blender until almost smooth. You want a thick but not stiff mixture. (Think paint-thick). Add the parmesan and salt & pepper to taste.
Drain the pasta and add to the sauce. Mix well, top with the reserved pumpkin cubes, add more parmesan and some chopped basil if you like. Try not to eat it all in 1 bite! It would be even better with some carmelized onions and pinenuts or walnuts to garnish along with the pumpkin cubes!