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
- Preheat oven to 400 degrees.
- Mix the paprika, nutmeg, salt and pepper in a small bowl and set aside.
- Put the squash in a bowl with the onions and drizzle with 2 tablespoons olive oil and sprinkle with the seasoning mix.
- Roast on a baking sheet for 15 minutes, then turn the cubes over and roast for 15 minutes more.
- When the squash is soft, place halfin food processor or blender with the Roasted Pumpkin Seed Oil, and whip until you obtain a cream.
- Set the cubes and squash cream aside.
- Cut the smoked bacon into pieces of about 1/4 inch in length and then cut in Julienne style.
- Mince the rosemary, garlic and parsley.
- Put a pan on medium heat, and fry the bacon.
- Drain excess grease.
- Add the garlic, rosemary and parsley to the bacon and cook 2 more minutes until soft.
- Add the squash cubes and toss.
- Add the squash cream, and salt and pepper to taste.
- In plenty of salted boiling water cook the pasta, drain and toss with the sauce.
- Sprinkle Parmesan over and toss.
- Plate the pasta and drizzle with balsamic vinegar before serving.
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
- Preheat oven to 350 degrees.
- Combine oats, nuts, brown sugar, Roasted Pumpkin Seed Oil, melted butter, cinnamon, and salt in a medium-sized bowl. Mix well to combine.
- 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.
- 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.
- Bake for 40-60 minutes, until the apples are easily pierced with a knife. Remove and let rest for 10 minutes before serving.
- 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.