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Creamy Kabocha Pasta with Chestnuts and Cranberries

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Vegan Planet: Creamy Kabocha Pasta with Chestnuts and Cranberries

Monday, November 22, 2010


Creamy Kabocha Pasta with Chestnuts and Cranberries

Every now and then I come up with a meal on the fly that exceeds my own expectations.  This voluptuous pasta dish did that for me this weekend — and then some.  I can’t even begin to describe the creamy smooth richness of the vibrant sauce, most of the credit for which goes to the inherently delicious flavor of the kabocha squash itself.

As you probably know, I’m like the number one fan of kabocha squash (also known as Hokaido pumpkin).  Its natural sweetness and rich depth of flavor far outshine any other variety of squash anywhere.  If you have a chance to buy one, do yourself a favor and try it.  Once you do, you may have trouble going back to any other kind — I know I do.

Okay, so if this wonderful sauce weren’t enough to make this pasta dish fantastic, the roasted chestnuts and dried cranberries really put it over the top.  In addition to adding texture and flavor, the combination of squash, chestnuts, and cranberries made it a perfect autumn meal.  The pasta just made it even better!

Weekly Mofo Cookbook Giveaway: 
There's still time to enter!  The contest to win a copy of Vegan Fire and Spice ends tonight at .  If you haven’t entered yet, enter now.  Then check back tomorrow to find out who won. 
Coming Wednesday: a new (and final) Weekly MoFo Cookbook Giveaway!

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Eric Castelli
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!
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