The Chew: Cheesy Pumpkin Pasta Bake Recipe

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The Chew: Cheesy Pumpkin Pasta Bake

A woman wrote to Daphne Oz on Facebook, desperate for a new dinner recipe. Her family was so bored of eating the same thing over and over, and Daphne had just the recipe for her. Her Cheesy Pumpkin Pasta Bake is the perfect, easy seasonal dish that your entire family can enjoy. As Daphne explained, because this recipe calls for a vegetable that mixed with cheese, your kids won’t even realize they’re eating something that’s good for them! Plus, an entire ball of mozzarella cheese is torn up and mixed in, so you can be sure it’s going to be just as tasty as you’d want a pasta dish to be!

To get the recipe, click next page.

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The Chew: Cheesy Pumpkin Pasta Bake Recipe Ingredients

The Chew: Cheesy Pumpkin Pasta Bake Recipe

Daphne Oz’s Cheesy Pumpkin Pasta Bake is the perfect solution for a busy mom who desperately wants to serve her family delicious and healthy meals. (nebulux / Flickr)

  • 2 medium sugar pumpkins – halved, seeds removed, skin-on
  • 1 1/2 C chicken stock
  • 3/4 C pecorino cheese – grated, divided
  • 2 shallots – peeled, minced
  • 1/2 lb cavatappi pasta – 1/4 C pasta water saved
  • kosher salt and freshly ground black pepper
  • 3 tbsp unsalted butter + more to grease the casserole dish
  • 1/3 C + 1 tbsp olive oil – divided
  • 3/4 C Greek yogurt
  • 1 lb sweet Italian turkey sausage – removed from casing
  • 2 tbsp thyme leaves + more to garnish
  • 1/2 lb ball fresh mozzarella – torn into bite-size pieces

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The Chew: Cheesy Pumpkin Pasta Bake Recipe Directions

  1. Preheat the oven to 400 degrees
  2. Prepare a baking sheet with parchment paper
  3. Grease a 9×13-inch casserole dish with 1 tbsp butter
  4. Drizzle each half of the pumpkin with 1 tbsp olive oil
  5. Season with salt and pepper
  6. Put the pumpkin halves cut-side-down onto the prepared baking sheet
  7. Roast for an hour in the oven, until tender
  8. Remove from the oven and let cool for 5 minutes
  9. Scoop out the flesh of 1 full pumpkin and save for the puree
  10. Remove the skin from the other pumpkin and cut into 1/2-inch cubes, then set aside
  11. Lower the oven to 400 degrees
  12. Meanwhile, in a large saute pan over medium-high heat, add the last 2 tbsp olive oil and 2 tbsp butter
  13. When melted, add the turkey sausage and break it into small pieces
  14. Cook for about 8 minutes, until lightly browned
  15. Add the thyme and shallot and cook for 5 minutes, then set aside until ready to build the pasta
  16. Into the bowl of a food processor, add the saved roasted pumpkin, Greek yogurt, chicken stock, and 3/4 C parmesan cheese, and pulse until smooth
  17. Add the sausage mixture and pumpkin puree mixture to the cooked pasta and season with salt and pepper
  18. Add 1/4 C of the pasta water and toss until coated
  19. Fold in the rest of the cubed roasted pumpkin and the torn mozzarella
  20. Pour the pasta mixture into the prepared casserole dish and top with more grated parmesan
  21. Put into the oven for 20 minutes, then remove and garnish with fresh thyme leaves

For the Pasta:

  1. Bring a large pot of water to a boil and add salt
  2. Add the pasta and cook for 2-3 minutes less than package directions
  3. Strain, saving 1/4 C of the pasta water, then put the pasta into a large bowl

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