Recipe: Pumpkin & Pumpkin Seed Maccheroncini

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Pumpkin and Pumpkin Seed Maccheroncini. Photo: Michael Harlan Turkell

Pumpkin and Pumpkin Seed Maccheroncini. (Photo by Michael Harlan Turkell.)

The versatility of pasta makes it the perfect staple ingredient for every cook’s pantry. Chef/owner Sara Jenkins of New York City’s Porsena and food writer Nancy Harmon Jenkins cull from their family’s own experiences living in Italy to bring us The Four Seasons of Pasta.

Aside from functioning as holiday decorations, pumpkins are an especially good seasonal ingredient to incorporate into fall pasta dishes. With so many different varieties to choose from, Sara and Nancy remind us to look for ones intended for eating—not to be confused with the ornamental variety. They favor kabocha for its pronounced flavor and deep, bright orange color.

Other varieties to look for at your local farmers’ markets include: rouge vif d’Etampes, cheese pumpkins or the dark orange kuri pumpkins. You can also substitute hard winter squashes like butternut, buttercup, acorn and the old fashioned Hubbard.