Thu, Nov 26 2009
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Published October 13, 2009 05:27 pm - This recipe for pasta with roasted pumpkin and plum tomatoes uses a technique to boost the flavors of all the vegetables. AP: Taking pumpkin beyond the pie The Associated Press
Pumpkins aren’t just an icon of Halloween. They also are a sign of healthy eats. Like carrots, pumpkins are loaded with the antioxidant beta-carotene, potassium and fiber. Plus, with only 49 calories per cup (cooked), this tasty squash is a great fit for a healthy diet. Fresh pumpkins can be peeled, seeded and diced, then used just as you would other winter squashes, such as butternut and acorn. Just be sure to use sugar (sometimes called baking or pie) pumpkins. Pumpkins intended for carving won’t taste good. Sugar pumpkins can be cooked and pureed for a mashed-type side, or processed further to become the base of a velvety, low-fat soup. Pumpkin also can be roasted, which will bring out its natural sweetness and enhance its deep, earthy flavors. This recipe for pasta with roasted pumpkin and plum tomatoes uses this technique to boost the flavors of all the vegetables. The addition of fresh or dried sage infuses the hearty dish with a familiar taste of autumn. When selecting cooking pumpkins, look for those that still have a full, long stem attached to the top, which usually indicates the flesh will be fresh and store well without deteriorating quickly. Spiral pasta with roasted pumpkin and plum tomatoes Start to finish: 45 minutes (25 minutes active) Servings: 4 6 cups peeled and cubed sugar pumpkin or butternut squash 2 medium yellow onions, peeled and thinly sliced 21/2 tablespoons extra-virgin olive, divided 1/2 teaspoon kosher salt (or to taste) 
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