Chestnuts and pumpkins are the true taste of autumn.
I love making this recipe because it’s a delicious combination of this autumn gifts!
Ingredients and preparation steps
- ½ of butternut pumpkin
- a little olive oil for pumpkin (for the baking)
- a pinch of salt for pumpkin (for the baking)
- 4 tablespoons of olive oil for the sauce
- ½ teaspoon of powdered nutmeg
- ½ teaspoon of powdered clove
- ½ teaspoon of powdered coriander
- 1/3 teaspoon of salt
- 1 clove of garlic
- ¼ of onion
- 100 g of whole boiled and peeled chestnuts
- 500 g of gluten-free pasta – Penne
- 100 g of thinly sliced bacon
Heat the oven to 200°C.
Wash the pumpkin, cut it in half lengthwise and remove the seeds.
Place baking paper on the pan, then the pumpkin halves, so that the cut part is on the upper side. Season the pumpkin with salt and pour a little olive oil over it.
Bake for about 40 minutes, i.e. until the pumpkin flesh is soft.
While the pumpkin is baking, fry the bacon in a pan then place the fried bacon on baking paper so that the paper absorbs the excess fat.
Then cook the pasta according to the instructions on the bag.
When the pumpkin is baked, put the pumpkin meat in a blender and add olive oil, spices, salt, garlic and onion and blend into a creamy sauce.
Then add the sauce to the cooked and strained pasta, mix everything, then add the chestnuts and crispy bacon.
Enjoy the flavors!
