Wednesday, December 2, 2009

let's eat this for dinner tonight

Remember the cartoon swan I told you about? This is what it looks like:
But that's not why we're here, is it? Instead, let's talk about the latest issue of United Caprine News, which I'll give you a minute to go get off your coffee table. Everybody got their copy? All right. On the third page there is a recipe for Rigatoni with Roasted Pumpkin and Goat Cheese. Here's what I like about it: it has all the flavors of that quintessential winter ravioli dish, but not so dang much work. Who needs work? Not me. The time I spend on cooking is time not spent blissfully cleaning my house, and that's the real tragedy.

We haven't eaten this yet (the pumpkin is cooking right now so I won't have to worry about it later), but here's my prediction:
Me: Slam dunk.
John: This is nice. Maybe too much sage?
Captain America: It's okay. Can I have dessert?
The Hulk: I'm not eating that. Goodnight.
Superman: How many more bites before I can have dessert?
Pinga: (thought, not spoken) It's good, but not as good as scratching the living crap out of my face.
Rigatoni with Roasted Pumpkin and Goat Cheese (adapted from United Caprine News)
Serves: your family, I imagine
Hippie Control Freak Trying to Get Rid of a Pumpkin Roasted Pumpkin:
medium-sized cooking pumpkin, halved and seeded
4 shallots, peeled and quartered lengthwise OR 1 onion, diced
1/4 C fresh sage
3 T (give or take) extra-virgin olive oil
coarse salt
fresh-ground pepper

Put the pumpkin in a large roasting pan in halves, or peeled and cut into 2-inch chunks. Toss with shallots and sage. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 450* until soft. (This will take a long time--at least 30 minutes for pumpkin chunks, an hour or more for pumpkin halves.) When the pumpkin flesh is soft, scrape it out of the rind along with the shallots and sage and mix together in a large bowl.

Spare Me the Sanctimony, I Just Want Something Good to Eat Roasted Pumpkin:
1 large can of pumpkin
4 shallots, peeled and quartered lengthwise OR 1 onion, diced
1 T rubbed sage
3 T (give or take) olive oil

Heat olive oil in a pan and add shallots/onion. Saute until they are softened. Then mix with other ingredients and bake in a lidded pan at 350* for 30 minutes or so.

12 ounces rigatoni or large tubey (no, not Tubey) noodle of your choice
2 T butter
5 ounces fresh goat cheese

About twenty minutes before the pumpkin is done bring a large pot of salted water to a boil, and add the pasta. Drain the pasta when it is al dente, reserving 1/2 C of cooking water. Return pasta to pot and add butter, cheese and pasta water. Toss until butter is melted.

Gently fold in roasted pumpkin with shallots and sage and season with salt and pepper. Divide among bowls and serve immediately.


Melissa Cunningham said...

So, what's the difference between a cooking pumpkin and a regular one? I would love to make this meal. It looks fabulous but I want to use a COOKING pumpkin, not a jack-o-lantern!

Layne said...

The little round pumpkins you find in the stores are good for cooking. Mainly you want one with nice thick walls so you don't go through a lot of work for little return.

You're going to want to add some nutmeg and go heavy on the sage. It was pretty bland for my taste.