2 small round pumpkins* (Hokkaido type) or 1 large one (approximately 1 kg unpeeled weight)
3 white onions
200 g pearl couscous*** or fregola Sarda
100 g Parmesan
20 sage leaves
olive oil
lemon juice
salt & pepper
chili flakes (optional)***
Preheat the oven to 210°C. Meanwhile, cut the pumpkin(s) into wedges about 2 cm wide, after scooping out the seeds. You don't need to peel the pumpkin; roasting softens the skin, making it perfect to eat.
Toss the pumpkin wedges with olive oil, salt, and pepper. Peel the onions and cut them into six wedges. Toss the onions with olive oil, salt, and pepper. Roast the onion and pumpkin in the oven for about 30 minutes, or until the pieces are tender and browned at the edges. Place the pumpkin pieces far enough apart in the oven so they roast well (and don't steam through). Keep the onions separate: they can go on the same baking sheet, but don't mix them with the pumpkin; we'll use them separately later.
For the pasta sauce, blend half the roasted pumpkin with 65g grated Parmesan. You can do this with an immersion blender or a food processor. Deglaze the empty pumpkin baking sheet with a splash of water and scrape up any browned bits with a wooden spoon. Add this juice to the sauce, along with a squeeze of lemon juice. Taste and season with salt and pepper. Set the other half of the roasted pumpkin pieces aside.
Simmer the pearl couscous in salted water for about 8 minutes, until tender. Taste regularly (and reserve a cup of the cooking liquid when draining the pearl couscous). Meanwhile, heat a generous amount of olive oil in a large pan. Sauté the sage leaves over medium heat (not too hot, otherwise the leaves will brown and become bitter). Turn them over and season with salt. Remove them from the pan and place them on a paper towel to drain and cool.
Mix the pearl couscous into the pumpkin sauce. Add a little more cooking liquid, if necessary, to loosen the sauce. Serve with the remaining roasted pumpkin and the onion on top, and garnish with the sage leaves and the remaining Parmesan cheese.***
*Don't use butternut squash for this dish; that silky squash is delicious in soups or stews. But for roasting, I prefer a firm, round squash. It holds its shape better and roasts beautifully brown.
**Other small pasta such as shells, spiralized or short macaroni, or nutty whole wheat pasta.
***the sweet, mild flavors of pumpkin and onion are enhanced by a bit of heat. A generous pinch of mild chili flakes (like Aleppo flakes) is also delicious.
pumpkin, vegetarian, vegan, onion, fregola, pearl couscous, Parmesan, main course, Mediterranean
