Rachael Ray: Pumpkin Timpano Recipe

Rachael Ray: Pumpkin Timpano

Rachael Ray loves to experiment in the kitchen and, not too surprisingly, most of her concoctions turn out delicious. This unique fall recipe is no exception! Rachael prepared a delicious pasta, good enough to eat on its own, but then finished cooking it inside a pumpkin, then served it together. Her Pumpkin Timpano is literally a pasta-stuffed pumpkin! If you’re looking for a way to shock your family and friends and show them that you truly can cook, this is the way to go!

To get the recipe, click next page.

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Rachael Ray: Pumpkin Timpano Recipe Ingredients

Rachael Ray: Pumpkin Timpano Recipe

Rachael Ray’s Pumpkin Timpano is a creative way to serve up a fall-themed dinner, and a thrill to watch as the pasta oozes from the inside of the squash. (joyosity / Flickr)

  • salt and pepper
  • 3/4 lb ground beef
  • 7-8 leaves fresh sage – sliced very thin
  • 3-4 tbsp tomato paste
  • 1 rib celery – finely chopped
  • 6 cloves garlic – finely chopped
  • 1 C red wine
  • 1 1/2 sticks butter – divided
  • 3 C whole milk
  • 2 eggs
  • 1 bunch large sage leaves
  • 3/4-lb chunk mozzarella or mild provolone – diced
  • 1 large cheddar pumpkin
  • extra-virgin olive oil – for drizzling + 2 tbsp
  • 1/8 tsp allspice or ground cloves
  • 3/4 lb sweet sausage with fennel seed
  • 1 onion – finely chopped
  • 1 carrot – grated
  • 1/2 C sweet vermouth
  • 1 C beef stock
  • 4 tbsp flour
  • freshly grated nutmeg
  • 1 C grated Parmigiano-Reggiano cheese
  • 1 1/2 lbs ziti rigate

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Rachael Ray: Pumpkin Timpano Recipe Directions

  1. Preheat the oven to 425 degrees
  2. Carbe the top off the pumpkin and scrape out the seeds to clean out the inside
  3. Add a drizzle of olive oil then sprinkle with salt and pepper
  4. Turn the pumpkin upside down and roast for an hour and 15 minutes then remove and set aside until cool to handle
  5. Slice away the skin in strips, slicing from top to bottom
  6. Turn the pumpkin right-side-up and lower the oven temperature to 375 degrees
  7. Heat a saucepot of Dutch oven over medium-high heat and add olive oil
  8. Add the beef and season with salt, pepper, sage, and allspice or cloves
  9. Brown and crumble, then cut the sausage from the casings and add to the beef, then brown and crumble
  10. Add the tomato paste and cook for 2-3 minutes
  11. Add the celery, onion, garlic, and carrot and cook for 7-8 minutes, stirring often
  12. Deglaze the pan with the sweet vermouth and let it cook off, then pour in the stock and wine
  13. Simmer for 30 minutes until most of the liquid has evaporated
  14. Bring a large pot of water to a boil for the pasta
  15. Melt 4 tbsp of butter in a saucepan wthen whisk in the flour and cook for a couple minutes
  16. Whisk in the milk and add salt, pepper, and nutmeg
  17. Whisk the eggs in a bowl, then slowly add a ladle of the warm sauce to the eggs to temper them
  18. Add all the eggs to the sauce and thicken a bit
  19. Stir in the grated Parm then remove from the heat
  20. Salt the pasta water and cook the pasta 4 minutes less than package directions (approximately 4-5 minutes)
  21. Cold-shock the pasta then drain well
  22. In a large bowl, mix the pasta with the meat and bechamel sauces, then add in the diced cheese
  23. Put the pumpkin in an oven-safe large dish or baking sheet that you can serve from
  24. Fill the pumpkin with the pasta, then spray or brush the outside of the pumpkin with olive oil
  25. Roast for an hour, covering the pumpkin with foil if it begins to brown too much
  26. Melt the rest of the butter in a saucepan and add the sage leaves once it bubbles
  27. Crisp the leaves and remove to a paper towel
  28. When the butter is brown and nutty, take the pan off the heat
  29. Carefully brush or pour the brown butter over the pumpkin
  30. Cut into wedges to serve and top each slice with a few crispy sage leaves

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