INGREDIENTS
The meal that comes together so easily can be gratifying on so many levels. Plan for a dinner party, bring to a pot luck or as a welcome meal when pumpkins are in season. You may use whole wheat penne for a variation on flavor and for optimum health benefits. Feel free to customize and jar your own marinara sauce!
- 2 to 3 tbsp extra-virgin olive oil
- 3 or 4 garlic cloves, smashed
- 1 small pumpkin or butternut squash, peeled, seeded, and chopped
- Pinch of red pepper flakes
- 2 small sprigs fresh rosemary
- Sea salt and freshly ground black pepper
- 1 lb (455 g) whole-wheat penne
- 4 cups (960ml) marinara sauce
- Parmigiano-Reggiano or pecorino cheese for grating
- ¼ cup (15 g) toasted pine nuts
METHOD
- Bring a large pot three-quarters full of salted water to a boil over a high heat.
- Meanwhile, heat 2 tbsp of the olive oil in a large skillet over a medium heat. Add the garlic, pumpkin, red pepper flakes, and rosemary and cook until the pumpkin is tender, 7 to 10 minutes, adding the remaining 1 tbsp of oil if needed. After the pumpkin absorbs all the oil, add 2 tbsp boiling water and continue cooking. Season with salt and black pepper. If you like, chop up a few of the crispy rosemary sprigs for a garnish, or remove and discard them.
- Add the penne to the boiling water and cook until al dente, about 9 minutes. Drain, reserving ¼ cup (60 ml) of the pasta cooking liquid for the sauce.
- Warm the marinara sauce in a large pot over a low heat. Add the cooked pasta to the sauce and toss gently to coat, adding the pasta cooking liquid as needed, 1 tbsp at a time, to your desired consistency.
- Scoop the dressed pasta into shallow bowls and spoon the pumpkin mixture over the top. Grate or shave Parmigiano-Reggiano over the top with a vegetable peeler and sprinkle with the pine nuts. Serve warm.
True Decorum 
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