Halloween Pumpkin Pasta Recipe from Chef Schulz

Chef’s Note: It’s that time of year where everyone is looking for a ghoulish treat. Well here is one I have put together using the traditional pumpkin to make an eerie good tasting treat for the occasion. Try my Pumpkin pasta recipe, so ghoulishly delicious…Enjoy!

Ingredients Needed:

• 2 to 3 small pumpkins (one to be use for cooking and 2 pumpkins to be used as serving dishes

• 2 tablespoons of butter

• One cup of chicken broth

• Half a cup of heavy cream

• 2 tablespoons of all-purpose flour

• Quarter teaspoon of cinnamon.

• Salt and pepper to taste. (Note: adding extra salt brings out the pumpkin flavour) 

• 2 oz of Monin Maple Pumpkin Cold Brew (this will enrich your flavour, available on Amazon; or a couple tablespoons of maple syrup). 

• 2 ounces of roasted pumpkin seeds

Directions:

• Take one pumpkin, peel it and remove all seeds. Cut pumpkin into small bite-size pieces.

• Place pumpkin pieces into a medium-size pot, two tablespoons of butter and add one cup of chicken broth, salt and pepper to taste. Put enough chicken broth in the pot to cover the pumpkin pieces.

• Cook on medium heat until tender (10 to 15 minutes). 

• Once your pumpkin pieces are cooked transfer them to a mixer and blend until smooth. 

• In a separate bowl, place flour, cinnamon and heavy cream and mix. Once mixed, pour it into the cooked pumpkin pieces, add butter, and cook for another 5 to 10 minutes on low heat.

• In a pot, cook two portions of pasta, I suggest Fusilli pasta as this sauce sticks well to the Fusilli pasta. 

Chef’s Suggestion: Instead of water, use chicken broth to cook your pasta in according to manufactures recommendation. This will add flavour to your pasta. 

• Cut the top off the two remaining pumpkins and clean out the insides (remove all seeds). Wash the inside and outside of the pumpkin with cold water and dry them off.

• Add your pasta into a large metal bowl, pour your pumpkin sauce over the cooked pasta and mix them together. When thoroughly mixed, place it into the carved out pumpkin bowls or on a plate.

• Take the roasted pumpkin seeds, place them into a coffee grinder and grounded until fluffy.

• Then sprinkle your roasted and grounded pumpkin seeds over the pasta (just you would sprinkle parmesan cheese).

Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram for his daily recipe and plated photo posts: https://www.instagram.com/chef_schulz 

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