I’ve actually been making this pumpkin sauce with pasta for almost two years and figured it might finally be time to post it. You can use any type of squash or pumpkin and then adjust the flavor but personally I like red kuri squash (sometimes called Hokkiado squash) quite a lot for this sauce. You can easily make a large batch of this and freeze the sauce in cubes or in a large tub for future use as well.
Pasta with Creamy Pumpkin Sauce
Roast the squash by preheating the oven to 180°C, then cut the pumpkin into chunks and coat with oil, salt, and pepper. Roast for at least 25 minutes, until they are fork tender.
While the pumpkin is roasting, make the pasta by mixing together flour, eggs, and salt and kneeding into a dough for 5-10 minutes. Once well incorperated set aside for 20-30 minutes to rest.
Put the roasted pumpkin in a food processor along with the tomato purée, garlic, chilli, nutmeg and cream and season generously with salt and pepper. Blend briefly until smooth and set aside.
Heat a large pot of salted water and then finish making the pasta, rolling it out by hand or with a machine.
Once the water has come to a boil, cook the fresh pasta for 30-90 seconds depending on thickness and size then place the pasta in the pumpkin cream sauce.
Garnish with fresh grated parmesan and herbs.
Adapted from Dish.nz