pumpkin season

when i was sixteen i hosted my first dinner party.  it was summer vacation, i had all the time in the world, and had newly discovered my enjoyment of cooking and entertaining.

the menu?  homemade pumpkin pasta with blackberry spinach salad.  a little ambitious for my first serious attempt in the kitchen, i'll admit.  and it wouldn't have been a success without the assistance of my dutiful mother who prepared a good two-thirds of the meal herself while i chatted with my high school pals, sipping sparking apple cider from champagne flutes and chatting about driver's licenses and pre-season soccer practice.

seven (yikes) years later, my circle of friends has changed, i am (thankfully) no longer in high school, and i've honed the art of entertainment multi tasking.  but i still love cooking.  and pumpkins.  and when i can get the both of them together, it is especially delightful.  here's a beautiful, simple, and hearty autumn meal.

pumpkin penne primavera

(coincidentally, i am a sucker for alliteration in all things, including recipe titles.)

ingredients

1 box penne rigate 

1 yellow squash, diced

1/2 large red pepper, cut into 1" squares

handful grape tomatoes, halved

6-8 small white button mushrooms, brushed and sliced

1 small head broccoli, stems cut and diced

2 handfuls spinach, rinsed and drained

2 large cloves garlic, minced

5-6 tbsp. extra virgin olive oil

sprinkling of pine nuts

2-3 tbsp. pumpkin (libby's...from a can...)

1/4 c. white wine

salt and pepper

nutmeg

method

boil a large pot of salt-seasoned water for the pasta.  as the water boils, heat a large cast iron pan and 2-3 tablespoons of the olive oil.  as oil heats, add pepper, broccoli and squash to the pan and begin to saute, stirring constantly.  add half the garlic and continue to stir.  

as the garlic softens, add the pumpkin and stir thoroughly.  add half of the quantity of wine and incorporate along with the mushrooms and tomatoes.  season with salt, pepper, and nutmeg and leave the vegetables to simmer for a while until they reach the desired texture.  add more wine as it cooks off, and more seasoning to taste.

at the last minute, throw in the spinach and pine nuts, stir until the spinach is wilted, then keep on a low heat.  as the vegetables finish cooking, boil the penne about 10-12 minutes.

drain pasta, spoon onto a platter and top with vegetables.  mmmmmmmmmm...

dinner party soundtrack provided by:

the beatles-rubber soul (in its entirety)

traffic-"empty pages"

the velvet underground- "oh sweet nothin"

kings of leon-"the bucket"

bob dylan- "4th time around"

spoon- "i turn my camera on"

the black keys- "psychotic girl"

jenny lewis- "it wasn't me"

the hollies-"long cool woman"

the jesus and mary chain-"drop"