4-for-20: Shrimp Rigatoni with Roasted Pumpkin and Goat Cheese

This dish is a two-step process. The best option would be to get that pumpkin roasted ahead of time and then prepare your dish later that day.


Step one: Roasted Pumpkin with shallots and sage
1 Medium sugar pumpkin or pie pumpkin
3 Tablespoons of olive oil
4 Shallots, peeled and diced
1/4 Cup of fresh sage leaves
Coarse salt and pepper

Preheat oven to 450 degrees

Peel, seed and cut into 2-inch pieces the pumpkin and place in larger bowl with shallots, sage and olive oil. Toss until evenly coated. Divide pumpkin between two baking sheet pans. Season with salt pepper and bake until pumpkin is tender for 35 minutes. Pull from oven and set aside until ready to use in main dish.

Step two: Shrimp and pasta
12 ounces of Rigatoni
2 Tablespoons of butter
1 pound of peeled and deveined thawed shrimp
6 ounces of crumbled goat cheese

In skillet sauté shrimp with a touch of olive oil lightly salt and pepper shrimp cook until done and set aside. In a large pot of boiling salted water cook pasta until al dente. Save 1/2 cup of boiled pasta water.

Next, drain the pasta remember saving some of the water and return to pot add butter, cheese, pasta, shrimp and water; toss until butter is melted.

Finally, take the roasted pumpkin and gently fold in until everything is incorporated. Divide among four bowls and serve with some toasted French bread.