Pumpkin meets Coconut bedded in Pasta

3 Feb

Oh dear, this is one of my favourite dishes! The big deal here is to find a great Pumpkin, "Red Kuri Squash, also called Hokkaido Pumpkin," or a "Butternut Squash."

Red Kuri Squash is the only pumpkin that can be eaten with its skin. It's sweet, has a meaty but soft consistency, and goes with coconut like a dream. That is my favourite squash. Let me know in the comments which one you love the most.

On the road, sometimes you drive by a farmer's shop and grab just a few things - I totally love that about travelling.
By the way, I was chatting with the lady from the farmer's store when I told her that I hadn't had pumpkin in years, and I am not even a big fan of it, but I could imagine it with coconut pasta and fresh mussels like a dream. I bought a pumpkin cilantro and found myself collecting mussels while low tide on the beach later on. This flavourful dish became my favourite all-time food I run into while travelling. And here is how to cook it <3

**Shopping list:** 1 (Red Kuri Squash) pumpkin, coconut milk, some short pasta - Penne, Fusilli or Jumbo Shells Pasta, onion &/or spring onions, fresh cilantro and 1 lime

**Seasoning:** Salt, pepper, soy sauce, chilli flakes or fresh chilli, nutmeg
**Topping:** fresh cilantro and a slice of lime
I recommend an entire mini pumpkin for 2-3 people.
Serving size for one: 50 ml of coconut milk, about 100-125 g uncooked pasta per/person. A teaspoon of flour to thicken the sauce. I also use 1/2 a pumpkin as I simply like veggies.
*** Please don’t judge the size of the pasta portion. I read it up online! I personally get a breakfast bowl and eyeball it.

Photography by Remy Gieling

Here we go! I am cutting this beauty in half, taking out the seeds that I am saving for later, and peeling off the pumpkin skin as I like it better for this dish.

Cooking up some pasta is the 2 step - choosing a short type that absorbs a lot of sauce, such as mussel pasta, spirelli, or penne, is great for this dish.

While the pasta is boiling, I am cutting the pumpkin into large cubes and the onions and spring onions into small pieces.

Set aside the cooked paste -al dente and preferably reserve about 150/200 ml per person of the pasta water for later.

In the pot, sauté some oil, onions, and optional spring onions (I am saving a few spring onions for later) and season with pepper, salt, paprika, and chilli.

Quickly add the pumpkin to the pot, heat up all the flavours together, and braise until the onions are soft.

Then deglaze the onions with the saved pasta water (about 150/200ml) and let it simmer over a medium flame with the lid on.

As soon as the pumpkin is tender, add a dash or two of soy sauce and the coconut milk. Turn the heat on low, as we don't want the milk to curdle. I like lots of sauce, and therefore, I am adding a little extra water, about 50 ml.

Add the noodles and continue to simmer on a low flame - season with an undersized amount of nutmeg. (the secret to seasoning with nutmeg: minimal amounts - it is one of the spices that tastes best when used in slight amount)

Now, I add the remaining spring onions to the pot without stirring and put the lid on - those have a bit of a bite to them as we are almost ready to serve.

To thicken the sauce, mix a teaspoon of flour with a sip of lukewarm water in a cup.

Now, add the mixture to the pot and fold it in carefully with love.

As you fold it in slowly, you can watch the sauce thicken and coat the pasta and pumpkin. 

FLAME OUT!

Serve on a deep plate with fresh cilantro, a slice of lime and enjoy.