I grew up with pickled pumpkin and I hate it. We had large pumpkins like vegetable marrow, yellow or red pumpkins.
At the local farmers markets I never saw Butternut Squash. But I discovered them in this shop: 1000-Körner-Markt .
So we had
Bacon & pumpkin pasta
Even the children ate this without any comments!
-==== REZKONV-Recipe – RezkonvSuite v0.99
Title: Bacon & pumpkin pasta
Categories: Main Meal
Yield: 4 Servings
3 tablesp. Olive oil
140 grams Pancetta or bacon; 5oz , cut into cubes
1 small Onion, thinly sliced
25 grams Butter; 1 oz
500 grams Pumpkin or butternut squash; 1 lb 2 oz, peeled,
— deseeded and diced
20 grams Pack fresh sage, finely shredded
400 grams Pasta; 14 oz, we used penne
25 grams Freshly grated parmesan; 1 oz, plus extra to
BBC Good Food Magazine, September 2005
— Edited *RK* 09/16/2005 by
— Ulrike Westphall
1. Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or
bacon, then cook for a few mins. Add remaining oil and the onion.
Cook for 5 mins, until the onion softens and the pancetta is crispy.
2. Stir in the butter, then tip in the pumpkin or squash and sage.
Mix well to combine, then season. Cover and cook for 6-8 mins,
stirring occasionally until the pumpkin is soft, but not falling
3. Meanwhile, cook the pasta according to pack instructions. Drain
and add to the pumpkin mixture. Stir in the parmesan and season.
Serve in pasta bowls sprinkled with extra parmesan. :
PER SERVING 634 kcalories, protein 23g, carbohydrate 81g, fat 27g,
saturated fat 6g, fibre 5g, added sugar none, salt 2g
:PREP 10 mins
:COOK 20 mins
:MAKE IT VEGETARIAN Fry halved mushrooms with the onion instead of
:MAKE IT GREENER: Add a couple of handfuls of baby spinach before
adding the parmesan.