Pumpkin pie is not the only way to enjoy pumpkins. Pumpkin pie is, of course, a fall favorite, but when you want something different, yet still inspired by the fall foliage, roasted pumpkin for lunch or dinner will do just the trick. Roasting them is a great alternative. You can enjoy pumpkins without a pie overload (and weight gain). If you’re already pumpkin-ed out, you can try this recipe with your favorite squash.
Roasted Pumpkin Pasta Salad with White Shrimp and Thyme Recipe
1/2 Pumpkin, peeled, seeded, and cut into medium sized cubes
1 lb. white shrimp, deveined
1 box penne pasta (or your favorite pasta)
1 shallot, minced
1/2 bunch fresh thyme sprigs
1 cup olive oil + a little extra
1/2 cup white wine vinegar
1 tsp. yellow mustard
1 tsp. sugar
juice of 2 lemons + zest from 1 lemon
3 tbsp. canola oil
salt and pepper
Preheat oven to 425°. In a large bowl, toss pumpkin with canola oil and season with salt and pepper. Place in a oven proof baking dish and roast pumpkin in the oven until pumpkin is soft but not mushy. Bring a large pot of salted water to a boil and cook pasta al dente or according to your preference. Once the pasta is cooked, strain and toss with a tablespoon of olive oil and set aside.
In a medium bowl, whisk together shallots, mustard, sugar, lemon juice (to your desired preference), and 1 sprig of thyme leaves. Slowly whisk in olive oil, and season with salt and pepper. In a large skillet, add 1 tablespoon of canola oil and cooked shrimp, seasoning with salt and pepper until just cooked through, about 6 minutes. In a large bowl, combine cooked pasta, cooked shrimp, vinaigrette, lemon zest and roasted pumpkin, and toss until evenly coated with vinaigrette, adding a little more olive oil if needed. Serve warm.