Fusilli with Pumpkin Sauce

This recipe can be used with any winter squash: acorn, butternut, honey nut, Hubbard, kabocha…


  • 2 tablespoons sea salt
  • 1 small white onion, finely chopped
  • ½ teaspoon of freshly grated ginger
  • 1 lb. pumpkin, peeled and diced
  • 1 garlic clove, mashed to a paste with a pinch of salt
  • 1 cup dry white wine
  • Sprig of thyme + teaspoon of thyme leaves to garnish
  • 4 cooked chestnuts, chopped
  • 2 tablespoons of grated Parmesan cheese
  • 2 tablespoons of grated Pecorino cheese
  • Pinch of grated nutmeg
  • Salt and pepper to taste


Time: 45 minutes
  • Set the pasta pot to boil. When it comes to a boil, add 2 tablespoons of sea salt.
  • Sauté the onion in the olive oil until it begins to caramelize.
  • Add the pumpkin.
  • Stir in the ginger and the garlic.
  • Add the white wine. Bring to a boil, then reduce to low. Cover.
  • Cook the pumpkin on medium-low for 8-10 minutes until soft. Remove ¼ of the pumpkin and reserve.
  • Add a ladle full (4-8 oz) of the pasta cooking liquid to the pumpkin.
  • Bring to a low simmer.
  • Use a potato masher to break down the pumpkin in the pan into a puree.
  • Add the pumpkin pieces back to the pan.
  • Stir in the chopped chestnuts.
  • Cook the pasta according to the package directions. Drain. Transfer to your pasta bowl.
  • Toss with the two cheeses first, then with the sauce.
  • Sprinkle on the nutmeg and thyme leaves.
  • Salt and pepper to taste.
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