Roasted Pumpkin & Veggies - Pumpkin, Pine Nut & Bacon Penne

Roasted Pumpkin & Veggies

Ingredients

• 2 c  pumpkin, diced, peeled, and seeded
• 1 c  potatoes, diced and peeled
• 1 yellow onion, diced
• minced garlic, to taste
• 2 tbsp olive oil
• salt & pepper

Directions

1. Preheat oven to 400*. 
2. Combine all vegetables and garlic in a large bowl. 
3. Add olive oil and season with salt and pepper. 
4. Combine to ensure oil and seasoning is distributed properly.
5. Pour onto baking sheet and spread out into 1 layer.
6. Roast for 45 minutes to 1 hour or until golden and crisped. 

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Pumpkin, Pine Nut & Bacon Penne

Ingredients

• 1 lb bowtie pasta, cooked in salted water to al dente
• 1 tbsp olive oil
• 2 cups pumpkin, peeled and diced
• 3 tsp ground cumin
• 5 strips bacon, crisp and chopped finely
• 4 green onions, green stems only sliced finely
• 1 tsp parsley
• 3 tbsp toasted pine nuts
• 1 c fresh ricotta cheese, crumbled

Directions

1. Cook pasta in large pot of salted water according to package directions.  The pasta should be al dente – cooked but with a little firmness, not mushy.  Drain and return to pan.
2.  Heat olive oil in skillet over medium heat.  Add pumpkin and cook for approximately 5 minutes.  Stir in ground cumin and cook another minute.
3. Cook bacon.  Chop finely.
4. Add green onions and parsley to pasta and toss to combine.  Add bacon and pumpkin.  Season with freshly ground black pepper to taste.
5. Divide pasta into serving bowls and sprinkle toasted pine nuts and crumbled ricotta cheese.  Serve immediately.