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Thanks,
Eric Castelli
PostZoom
 

Looks delicious! I actually bought a Kabocha and it's been sitting on the counter. If I wanted to make a pasta dish like this, how should I cook the squash??
 

Hi Tanya, To cook the kabocha, just cut it in half, scoop out the seeds and then place it in a shallow baking dish, cut side down, and roast it with a little water in the bottom of the pan, until the squash is very soft.
 

That looks awesome! Did I mention that I love orange food? ;)
 

Is there a recipe for this? I have another kabocha sitting on the counter begging to become this dish!
 

I bought a kabocha pumpkin just for the purpose of making this! It ended up super creamy and wonderful - I used soy milk and non-dairy butter and tomato-basil seasoning, then sauted shiitake mushrooms with thyme and put it in the pasta. It was so decadent and flavorful!
 

Ilanica, that sounds like a fantastic flavor combination! I'm so glad you enjoyed it.
 

This looks so good, but where is the recipe? What are the steps? Please help--I want this in my tummy!
 

Marlene, It's really so easy, you don't need a recipe. Just roast the squash as described in the comment above (add a few sliced shallots to the roasting pan - or a small sliced onion). Cook the pasta. Then, to make the sauce, scoop out the roasted squash into a food processor with the roasted shallots, season with salt and pepper and add some ground herbs like a little sage and thyme (or a "poultry seasoning" type blend). Process with as much vegetable broth or almond milk (or some of both) to get the consistency you want. Then toss the sauce and hot drained pasta together, adding as many roasted chestnuts and dried cranberries as you like. That's it!