ROAST PUMPKIN, HERB, AND WALNUT PASTA BAKE

November 02, 2014

ROAST PUMPKIN, HERB & WALNUT PASTA BAKE

Mary Beth Johnson is a photographer, blogger, and journalist with a passion for finding beauty in unexpected places and celebrating the everyday. Originally from the east coast, she now lives in Oklahoma with her husband and three children (dubbed "schooners”). From an office full of fingerprints and walls scattered with imperfect artwork, she’s writing her first book, a memoir of her parents' journey in raising 14 children, and her own lifestyle blog, Annapolis & Company.

There was something about the idea of roasted pumpkin and walnuts in a pasta that had me at hello. You know what I mean?! I'm a huge comfort food kind of girl, especially as the trees begin to turn and fall begins to take over, and the aroma of the vegetables with the garlic roasting in the oven took this dinner to a whole new level.
  ROAST PUMPKIN, HERB & WALNUT PASTA BAKEROAST PUMPKIN, HERB & WALNUT PASTA BAKE

Pumpkins had not yet arrived in our grocery stores when I made this, so I used a butternut squash instead. It was just as amazing as I thought it would be. I hope you enjoy!!!!
  ROAST PUMPKIN, HERB & WALNUT PASTA BAKE

//ROAST PUMPKIN, HERB, AND WALNUT PASTA BAKE

2 cups fresh pumpkin or butternut squash, peeled and cubed into bite-sized pieces 
1 medium onion, halved then sliced medium thickness 
3-5 cloves garlic, peeled and chopped coarsely
 1 scant tablespoon fresh rosemary, chopped finely
 1 - 2 tablespoons olive oil 
220g penne pasta (or any short pasta of your choice)
 Sea salt and black pepper
 1/3 cup walnuts, chopped 
3 heaping tablespoons chives, chopped 
4 drops Young Living lemon essential oil 
1 1/2 cups cheddar cheese, grated coarsely 
2/3 cup milk or heavy whipping cream
1/2 cup fresh parmesan, grated finely
 1 - 2 tablespoons extra virgin olive oil

Preheat oven to 375°. Place baking paper over a large baking tray.
Place chopped pumpkin, onion and garlic on baking sheet. Sprinkle over chopped rosemary then drizzle over olive oil and rub into vegetables – season with freshly ground sea salt and pepper. Roast for 30-40 minutes, or until light golden brown and tender. Turn pan around half-way through if needed, to prevent burning. Remove vegetables from the oven and set aside.
Reduce oven temperature to 350°.
Meanwhile, while vegetables are roasting, cook pasta in boiling, salted water for 11 minutes, or until al dente. Drain, reserve a few tablespoonfuls of pasta water.
Add pasta to an 8x8 in baking dish. Add walnuts, herbs, cheddar cheese, and cream. Add the reserved 3-4 tablespoons of pasta water and the YL lemon essential oil and mix through until combined. Gently fold in vegetables until everything is combined - grind over black pepper. Scatter over parmesan evenly then drizzle over extra virgin olive oil.
Bake for 25 minutes, or until hot, creamy and bubbling. Scatter over more freshly chopped chives before serving if you like.

Serves: 4 lunch sized servings
Recipe slightly adapted from A Splash of Vanilla. All photography is my own.


***  Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family. 
“We are starting our journey with Essential Oils and have done our own research on the purity of oils.  I am confident in using oils in our recipes because we only use Young Living.  They are  beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. "