Pasta with pumpkin, chestnuts and gorgonzola

Buy a small good tasting pumpkin of approx 1.5-1.8 kilo. Cut in 2 halves. Remove the seeds. Put both halves in an oven dish. Spread a large drizzle of good olive oil. Cover with aluminium foil and bake in the oven at 180-200° until the meat is almost soft (approx 1h). Use the oven at the same time for baking a bread or preparing another dish to save energy. Remove the meat from the skin. This amount is perfect for 4p, in our case, cooking for 2p, I put ½ portion (don’t forget the tasty liquid) in the freezer.

In the meanwhile, boil 100 grams of chestnuts (make a cross incision in the largest end) until you notice the skin start to open. Test if they are ready. Drian, cool down until managable and remove the skin quickly. Be careful because they will  easily become cold and then it’s not so easy to remove the skin.

Boil 120 grams of short pasta.

Chop and fry 1 red onion, 4 garlic cloves and 1 peperoncini in a drizzle of olive oil. Add the roughly grinded chestnuts. Bake until they become glazy. Add the pumpkin, pepper, salt and a large table spoon of chopped sage leaves. Stop the fire. Mix pasta and  pumpkin with 50 grams of cubes of gorgonzola dolce. Put everything in an oiled oven dish. Spread 50 grams of gorgonzola cubes.

Put the oven dish in the oven and bake at 200° for 20 mins. Serve really hot! Serve with or without a green salad.


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