Fall Harvest Penne Pasta and Baked Apples

New Day Recipes


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Courtesy of: The Olive Scene



Fall Harvest Penne Pasta

Roasted Pumpkin Seed Oil in the sauce creates a wonderful dish that is perfect for a blustery Autumn day.


  • 1 pound penne pasta
  • 3 cups cubed butternut squash, sweet potatoes, or pumpkin
  • 1 small onion, chopped course
  • 2 tablespoons Olive Scene medium Extra Virgin Olive Oil
  • 4 ounces. pancetta or smoked bacon
  • 1/2 tsp sweet Paprika
  • pinch nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons Olive Scene Roasted Pumpkin Seed Oil
  • parsley to taste
  • rosemary to taste
  • 1 clove of garlic
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tablespoon Olive Scene 18 year Traditional or Maple Balsamic Vinegar


  1. Preheat oven to 400 degrees.
  2. Mix the paprika, nutmeg, salt and pepper in a small bowl and set aside.
  3. Put the squash in a bowl with the onions and drizzle with 2 tablespoons olive oil and sprinkle with the seasoning mix.
  4. Roast on a baking sheet for 15 minutes, then turn the cubes over and roast for 15 minutes more.
  5. When the squash is soft, place halfin food processor or blender with the Roasted Pumpkin Seed Oil, and whip until you obtain a cream.
  6. Set the cubes and squash cream aside.
  7. Cut the smoked bacon into pieces of about 1/4 inch in length and then cut in Julienne style.
  8. Mince the rosemary, garlic and parsley.
  9. Put a pan on medium heat, and fry the bacon.
  10. Drain excess grease.
  11. Add the garlic, rosemary and parsley to the bacon and cook 2 more minutes until soft.
  12. Add the squash cubes and toss.
  13. Add the squash cream, and salt and pepper to taste.
  14. In plenty of salted boiling water cook the pasta, drain and toss with the sauce.
  15. Sprinkle Parmesan over and toss.
  16. Plate the pasta and drizzle with balsamic vinegar before serving.


Baked Apples with Roasted Pumpkin Seed Oil

Nothing says “fall” like baked apples, and our Roasted Pumpkin Seed Oil adds a nutty, fragrant element to take them to the next level.

While this recipe is perfect with a scoop of vanilla ice cream for dessert, you’d be doing yourself a disservice if you didn’t make extras to reheat for breakfast. Add a scoop of Greek or vanilla yogurt to round out the meal.


  • 4 apples (a sweet/tart, firm variety like Fuji or Jonagold)
  • 1/2 cup rolled oats (also called old fashioned oats)
  • 1/2 cup chopped nuts (we used almonds, but you can use any kind)
  • 2 tablespoons brown sugar
  • 5 tablespoons Roasted Pumpkin Seed Oil
  • 1 tablespoons melted butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup apple cider or apple juice
  • optional: ice cream for serving, additional pumpkin seed oil for drizzling


  1. Preheat oven to 350 degrees.
  2. Combine oats, nuts, brown sugar, Roasted Pumpkin Seed Oil, melted butter, cinnamon, and salt in a medium-sized bowl. Mix well to combine.
  3. Slice the top 1 inch off each apple. Use a paring knife and a spoon (a grapefruit spoon is really helpful) to remove the core and seeds of the apples, creating wells in the centers of the apples.
  4. Fill the wells with oat mixture. If you have extra, pile it on top of the apples. Place them in a baking dish and pour the apple cider or juice into the bottom of the pan.
  5. Bake for 40-60 minutes, until the apples are easily pierced with a knife. Remove and let rest for 10 minutes before serving.
  6. Finish with a drizzle of Roasted Pumpkin Seed Oil and a scoop of vanilla ice cream. Add more pumpkin seed oil, if you’re as obsessed with it as we are.

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