Roasted chestnut pumpkin pasta is all that’s needed on a cold autumn day.
I used acorn squash, ground roasted chestnuts, bacon and Parmesan to fill these cappelletti.
These are giant ones, as it was one of those days that required an ultimate pasta offering.
The days are so dark at the moment, and the rain has been non stop, so i found solace in creating this pasta recipe.
The combination of squash, sage, chestnuts, bacon and Parmesan is such a tasty one. It reminds me of Autumn.
I collected so many chestnuts that i was stuck for recipe ideas, and then i remembered a pasta that i made with silvia and kimberly a few years ago.
That was a vegan pumpkin chestnut ravioli version, so i decided to do a non vegan roasted chestnut pasta creation.
Roasting chestnuts in the oven
To roast chestnuts in the oven,
Preheat the oven to 180c 350f
Wash the nuts in some water and then dry them with a tea towel.
Using a sharp knife cut crosses into the shell of each chestnut and place on a baking tray.
Roast for 25 to 30 minutes.
Working quickly while they are still hot, remove the shells, and brown skin from the nuts revealing the yellow chestnut inside.
Once they are cool, its harder to peel the shells and skin off.
For this recipe i then added them into a food processor and ground then until fine like bread crumbs.
Pumpkin chestnut pasta
These are a bit larger than normal capelletti, I went a bit rouge.
They are simple to make, just cut squares of pasta dough and add the filling, then fold in half.
Press the edges to seal, then cut any rough bits off so they are neat, so you have a triangle.
then join the two edges together.
I boiled them for a few minutes and then tossed them in browned sage butter.
Then added some more ground roasted chestnuts and shaved Parmesan.
For the pasta dough recipe head to my blog post here
My simple recipe for egg pasta is
300g tippo 00 flour
3 eggs (usually medium)
The blog post here has an in depth guide to making the dough.
Note ; you can leave the pork out and use 400g roasted squash.
Pumpkin chestnut and bacon cappelletti
Ingredients
Method
- preheat the oven to 180ccut the squash in half and scoop out the seeds. then cut the squash again into quarters, or smaller wedges, drizzle over a little oil.roast for 35/40 minutes until tender.scoop out the flesh and add to a bowl and mash.Add the bacon and sage into a food processor and mince until finely chopped, then add the ground roasted chestnuts, Parmesan, salt, pepper, squash and nutmeg and mix..take rolled out pasta and cut into squares, then spoon on some of the filling and fold in half to make a triangle. then fold the two bottom points into the middle.boil a pan of water. once it reaches the bowl add some salt.Then add the pasta and boil. depending on the size it will take 3 to 5 minutes.Meanwhile add butter and sage in a frying pan.Let it simmer gently and turn brown for few minutes.Drain pasta reserving 2 tbsp of the water to add to the pan, then toss the pasta in the butter and simmer for 1 to 2 minutes.serve with some grated Parmesan and some more ground roasted chestnuts and the crispy sage from the pan.
My son would kill for this!! Pumpkin and roasted chestnuts are soooo up his alley he’d gobble these down in a few seconds, I think!
Will surely try it this weekend
hope you enjoy it