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Dinner tonight: Pumpkin Pasta.
Oh, it was so good. There’s nothing quite like it, and I have only one person to thank for introducing me to the wonder of this dish: Mr Bee. It is soo good!
1 (smallish) butternut pumpkin (butternut works best!) – around 1kg pre-peeling & emptying it’s guts/seeds. Peeled & diced
1 onion, diced or halved slices
4 slices of bacon
1 stock cube (your flavour, I find Vegetable a nice flavour, although I have been known to actually use beef!)
salt & pepper + water.
Dice or slice up your onion, and dice or slice (into small little slices, you know, just bigger than a dice :D) your bacon. Set it to cook in a nice medium sized pan with a dollop of oil. As that’s cooking away, peel & dice your pumpkin. Make half the dices small and half about twice the size. The reason for this is that you want a nice mushy pumpkin sauce, with some bigger pieces in there. Pop them in the pan with the cooked bacon & onion. Pour enough water over the mixture to just cover, and crumble the stock cube in. Bring to the boil and reduce to a simmer. Cook for (around) 45 minutes until the pumpkin is mushy (or can be mushed up with a bit of movement from a wooden spoon). Make sure that the sauce doesn’t simmer dry, which mine almost did tonight. If it does, just add a bit more water. Season with the salt & pepper. You can add a bit of herbage to it at this point, just to give it a bit of a taste, but I don’t normally. I did tonight, because I added the bit of extra water, and my pumpkin wasn’t a nice rich orange butternut, but an early variety.
When the sauce is done, chuck some pasta on and pour over when it’s done. Add some parmesan cheese and munch on down! Is so good!!!
Easy dinner 🙂