- 1/2 pumpkin (we’ve used a Hokkaido pumpkin from our kitchen garden)
- olive oil
- pepper and salt to taste
- 200 gram grated cheese (you can use all kinds of cheese that melts well, like Old cheese, Gouda or Gruyère)
- about 175 gram spaghetti
- 150 gram crème fraîche
- handful of seeds (e.g. pumpkin and sunflower seeds)
- handful of fresh parsley
- optional: 125 gram crunchy bacon
Kitchen equipment needed
- oven tray lined with parchment paper
- cutting board & chef’s knife
- large pan
- medium-sized skillet
- salad spinner
- wooden spoon
Preparation — 25 minutes
PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit.
It’s not necessary to peel the Hokkaido pumpkin, but do rinse it well and remove the stem and seeds. CHOP the pumpkin into pieces and divide over the oven tray lined with parchment paper. DRIZZLE with olive oil, pepper and salt. ROAST the pumpkin in the oven for about 20 minute, or until they’re completely soft.
Meanwhile FILL a large pan with water and salt and bring to a boil. If you want to use bacon, it’s best to cook them until they’re crispy and then set aside. RINSE the parsley and use a salad spinner to get rid of any excess water and finely CHOP the parsley.
Finishing the cheesy pumpkin spaghetti — 15 minutes
COOK the spaghetti until its al dente and then DRAIN it. As soon as the pumpkin is soft enough, create a coarse pumpkin puree using a fork. STIR the puree and grated cheese into the spaghetti, the cheese wilt melt easily cause everything is still warm.
ADD crème fraîche and chopped parsley and SEASON with pepper and salt. But if you’re using bacon, it’s probably not necessary to add extra salt. FINISH with pumpkin and sunflower seeds if you like, enjoy!