Pasta al forno with pumpkin and pancetta from Food52

  • Gorgonzola cheese
  • mozzarella cheese
  • Show all ingredients...

  • EYB Comments

    Can substitute butternut squash for cheese pumpkins.

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Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash for cheese pumpkins.

  • Barb_N on February 08, 2019

    I used the suggested sub of butternut squash (love the roasted seeds even more than pumpkin’s), and cobbled together a sauce from the cheese and other dairy I had on hand- sour cream, yogurt, gorgonzola, fresh mozzarella and pecorino. A bit of goat cheese added a nice tang to an otherwise very sweet dish (sans pancetta). The puree was thin enough from the butternut squash so didn’t need to add milk. Sadly, no pancetta in the freezer. Made with tortelloni, which in retrospect didn’t need to be boiled as they were fresh but fortunately they held up. Minced fresh sage as the herb. Ecstasy

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