Mushroom Pasta Stuffed Sugar and Spice Pumpkin
a great visual thanksgiving table side item
featuring Hellmann's Products
45 min|Moderate|Mild
These Mushroom Pasta Stuffed Sugar and Spice Pumpkins would make a great Thanksgiving table side item, and most of the recipe (the mushroom pasta part) can be made in advance — so all you have to do is roast the pumpkin bowls when it comes time to serve them.
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Featuring
Ingredients
Ingredients For Each Roasted Sugar Pumpkin
- 3 mini sugar pumpkins (grapefruit sized, cut in half)
- 6 tablespoon butter
- 12 teaspoons brown sugar
- 6 teaspoons pumpkin spice
Ingredients For The Mushrooms Pasta Salad
- 2 tablespoons olive oil
- 12 oz sliced mushrooms (I used your basic White Caps but Baby Bella's would work too)
- medium zucchini, cut into 1⁄2” thick rounds and then quartered
- 4 garlic cloves, minced
- 1 teaspoon of your favorite Italian seasoning
- 3⁄4 tsp flaky sea salt
- 1⁄4 tsp freshly ground black pepper
- 1⁄2 yellow bell pepper, cut into strips
- 2⁄3 cup yellow onion, sliced
- 14.5 oz (small can) of fire roasted diced tomatoes, drained
- 1⁄4 cup chopped basil
- 4 oz (dry) mini farfalle pasta
- 1⁄2 cup grated asiago and parmesan mix (more for garnishing)
- 2 tablespoons hellmanns real mayonnaise
Step by Step Instructions
1
Making The Pasta Salad
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Cook the mini farfalle pasta to al dente — drain, and allow to cool. (The instructions should be on the box, if you're unsure about how to cook the pasta.)
Cook the mini farfalle pasta to al dente — drain, and allow to cool. (The instructions should be on the box, if you're unsure about how to cook the pasta.)
2
Making The Pasta Salad
In
a bowl, drizzle one tablespoon of olive oil over the mushrooms,
zucchini, garlic — add your favorite italian seasoning, salt and black
pepper. Fold with a spatula until everything is evenly coated.
3
Making The Pasta Salad
Spread the mix out on the parchment covered sheet pan and place in the oven for 8 minutes.
4
Making The Pasta Salad
While
that's cooking, (in the same bowl that was previously used), drizzle
another tablespoon of olive oil over the peppers, onions, basil and
well-drained tomatoes.
5
Making The Pasta Salad
Once
the first 8 minutes of roasting is finished, remove the pan from the
oven, gently swoosh everything around on the pan and then evenly
distribute the new mix onto the same pan.
6
Making The Pasta Salad
Place baking sheet back into the oven and cook another 8 minutes.
7
Making The Pasta Salad
Remove
from oven and swoosh the veggie mix around with a spatula again as best
you can on the hot baking sheet. (We're basically just trying to make
sure nothing is sticking to the aluminum foil.
8
Making The Pasta Salad
Place
back into the oven for another 7-8 minutes. The zucchini pieces should
be tender… and that's also just before the onion pieces start burning.
9
Making The Pasta Salad
Remove
from oven and transfer everything to a bowl (stuff may start sticking
to the aluminum foil if you don't remove the veggies right away). Allow
to completely cool.
10
Making The Pasta Salad
Once
cooled, add the cooked (and cooled) mini farfalle pasta, Hellmanns Mayonnaise, and grated parmesan into the roasted veggies bowl and gently
toss until well combined.
11
Making The Pasta Salad
The cold pasta salad can be kept in the fridge, while we're roasting the sugar pumpkins.
12
Roasting the Pumpkin Bowls
Preheat the oven to 350
13
Roasting the Pumpkin Bowls
Cut off the top of the mini sugar pumpkin and scoop out all the seeds and membrane so that the pumpkin is hollow.
14
Roasting the Pumpkin Bowls
Place 1 tablespoon of butter, 2 teaspoons of brown sugar, and 1/2 teaspoon pumpkin spice into each pumpkin.
15
Roasting the Pumpkin Bowls
Place
the filled pumpkin on a parchment covered baking sheet and roast for
15-20 minutes — or until a toothpick can go all the way through the
pumpkin skin and meat. If you're using larger pumpkins that are cut in
half (like I did for the photo) — halfway through the baking process,
use a brush and spread some of the melted butter / pumpkin spice mix
around and on the edges of the pumpkin.
16
Roasting the Pumpkin Bowls
Allow
to cool on the baking sheet. If there's some residual butter and spice
mix in the bottom, brush it around. If it's not too much just leave it
in there… it's part of the flavor component for the pasta. Carefully
transfer to a serving plate.
17
Plating
To plate, fill each roasted sugar pumpkin with the mushroom pasta salad.
18
Plating
Place a little more grated parmesan or asiago on top (to taste), and add a fresh basil leaf on top as a garnish.