Hey guys,

Obviously fall has kicked in in Germany. The sun has become scarce, it’s raining a lot and days are getting turning short. But the great thing is, fall means pumpkin!

Funny thing is, having spent my childhood in the U.S. I know pumpkin as one of the most celebrated seasonal ingredients, in nearly every kitchen, while in Germany pumpkin still tends to arouse question marks. What to do with a pumpkin other than the oh so typical pumpkin-ginger-carroty-soup – with or without coconut cream.

Simply compare that to pumpkin cheesecake, dulce de leche with pumpkin, pumpkin bread, pumpkin mac ‘n cheese, pumpkin macaroons, pumpkin cupcakes, roasted pumpkin salad and cookies, pumpkin pasta dishes, pumpkin tiramisu, pumpkin soups and stews, pumpkin casserole, pumpkin muffins, pumpkin jellies, pumpkin marmalades or even sweet ‘n sour pumpkin chutneys – no wonder people think pumpkin is boring.

The trick is: Simply be bold when handling pumpkin! Pumpkin has a relatively mild aroma, which is why it can be used even more diverse. No matter whether you’re going for savory, sweet, spicy or sour – just go for it.

Since Tom is one of those people claiming pumpkin to be the dullest food on earth, I’ve decided to challenge his Taste buds. This year I’m going to try to prepare as many different and unusual pumpkin dishes, until Tom has finally changed his mind. And yesterday was the launch.

The kick off was a simple pasta dish, yet not less tasty. I used a butternut pumpkin, that’s perfect for roasting, toasting, soups, or mashes and casseroles. It turns so soft and smooth when cooked, while tasting nutty-buttery. Perfect for hearty cooking and dominant flavors as in garlic, curry, chili and of course a lot of fresh, fragrant herbs. So don’t be shy and get out those spices!

No matter what you’re going prepare though with a butternut pumpkin, it has to be peeled and deseeded. Thanks to its pear like shape and little amount of seeds it’s easy to handle though.

What else does pumpkin do for you? Well on the one side it is with 40 kcal per 100g, compared to other pumpkins, a bit higher on calories, yet very healthy. It’s extremely low on fat and contains a lot of oh so important vitamin C, calcium, potassium and magnesium. Making it perfect for a balanced diet.

So, exactly what are you still waiting for?

Orecchiette with Butternut Pumpkin and Pancetta

Serves 3 to 4

500g Orecchiette
Olive oil
250g diced pancetta (incase pancetta isn’t available, use smoked bacon instead)
1 shallot
4 large cloves of garlic
1 generous dash of white wine
1/2 butternut pumpkin
1 bunch fresh thyme
1 tbsp ricotta
2 egg yolk
pepper, salt
1 pinch of ground allspice
finely grated parmesan for the garnish

Preheat the oven 180°C.

Cut the pumpkin in half. Wrap one half in plastic wrap and return to the fridge. Remove the skin and seeds from the remaining half, cut into 0,5cm slices, turning those into 0,5cm cubes.

Without peeling the garlic, crack the cloves and toss with diced pumpkin, spread evenly on a baking tray. Rinse the thyme, pat dry and simply tuck half of the thyme under the pumpkin. Drizzle with olive oil and sprinkle with salt. Bake for about 15 minutes until tender, turning every once in while. Take care that the pumpkin doesn’t brown too much.

In the meanwhile start to heat a large pot of salted water for the pasta.

Peele shallot and remaining garlic, chop both very finely and pick about 2 tablespoons of thyme leaves from the stems.

Heat a large pan, omitting the oil, and sear the pancetta until it’s brown and crisp. Add the shallot and garlic, sauté both until translucent, deglaze with a generous dash of white wine, let cook for a minute or two, add a ladle of pasta water, reduce heat and let simmer gently.

Ad half of the prepared thyme, season with pepper and finally stir in a generous dab ob ricotta. Stir until the cheese has completely dissolved. Remove from heat.

Cook the pasta al dente.

Using an eggbeater, carefully whisk the egg yolks into the sauce. Drain the pasta and quickly return to the pot, while still dripping. Pour the sauce over the hot pasta and gently fold under. The remaining heat from the pasta will make the sauce thicken, making it extremely creamy.

Remove the crushed garlic and thyme stems from the baking tray and add the roasted pumpkin to the pasta. Gently toss the pasta and season by taste with pepper, salt and a pinch of ground allspice.

Ladle pasta on plates, garnish with remaining thyme and finely grated parmesan.

That’s it – enjoy!

Get those pumpkins cracklin’!