Pumpkin and Gorgonzola Pasta

Pumpkin and gorgonzola pasta is a flavorful and comforting dish, perfect for autumn evenings. Here’s how you can prepare it:

Ingredients

• 320 g of pasta (penne or rigatoni work well)
• 400 g of pumpkin (already cleaned)
• 200 g of sweet or spicy gorgonzola, depending on preferences
• 1 small white onion
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Grated parmesan (optional)
• A pinch of nutmeg (optional)

Preparation

1. Cut the pumpkin into cubes after peeling it and removing the seeds.
2. Finely chop the onion and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes translucent.
3. Add the pumpkin cubes to the pan and cook over medium heat with a pinch of salt for about 15-20 minutes, until the pumpkin is soft. If needed, add a little water to prevent sticking.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente.
5. When the pumpkin is soft, mash part of it with a fork to create a cream, leaving some pieces whole for texture.
6. Cut the gorgonzola into cubes and add it to the pan with the pumpkin, letting it melt slowly to create a cream.
7. Drain the al dente pasta and transfer it to the pan with the pumpkin and gorgonzola cream, mixing well to combine everything.
8. Adjust salt and pepper to taste and, if desired, add a pinch of nutmeg for extra flavor.
9. Serve hot, with a sprinkle of grated parmesan if you like.

Trivia

Gorgonzola is a raw-milk cheese of Italian origin with a long history. It is a blue cheese, meaning it contains molds that create the characteristic green or blue veins. It is classified as PDO (Protected Designation of Origin) and its production is limited to certain areas of Piedmont and Lombardy. The combination of gorgonzola with the sweetness of pumpkin creates a balance of flavors that satisfies the palate and warms with every bite.

Enjoy your meal!