Penne with Roasted Pumpkin

Sure, pumpkins are decorative, but they also make a delicious and very easy ingredient, which you can incorporate into almost any dish. This time of year it’s an especially seasonal ingredient to get your hands on and your kids can even help out by scooping out the seeds. Once you roast the pumpkin (which is not as intimidating or complicated as it sounds!), this no-frills pasta recipe can be made in three easy steps. Does it get any better than that?!


Coarse salt and ground pepper

12 ounces penne pasta

2 tablespoons butter, or margarine

4 ounces fresh goat cheese, crumbled

Roasted Pumpkin with Shallots and Sage

Optional: roasted peppers, onions, or any other veggie you want to sneak in there!


1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

2. Add butter, cheese, and pasta water; toss until butter has melted.

3. Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Recipe adapted from Martha