Comments on: Pumpkin bacon cream pasta

By: Dani_Zaz

Dani_Zaz — Tue, 25 Oct 2011 02:24:53 +0000

This sounds like a truly yummy recipe. What a great way to use my fresh pumpkin.

By: jim

jim — Wed, 15 Mar 2006 05:09:23 +0000

Just steam it long enough until you can stick a blunt cooking utensil through it with ease. (You can substitute any winter squash.)

The texture might be a little off with ricotta, but you could thin it out with water or add a small sprinkle of flour to thicken.

By: Joanne

Joanne — Wed, 15 Mar 2006 04:45:58 +0000

Sorry…clicked on the button too soon

Can I substitute the same amount of ricotta cheese for milk or cream? Thank you!

By: Joanne

Joanne — Wed, 15 Mar 2006 04:44:23 +0000

G’day!

Just curious approximately how long the pumpkin shoudl take to steam? Thanks in advance!

By: Kris

Kris — Fri, 07 Oct 2005 21:00:21 +0000

Surprisingly good =) I used maple bacon. I also added a dash of paprika on top… but I bet there’s other spices that would round out the flavor as well.

By: Jen

Jen — Wed, 09 Feb 2005 03:35:36 +0000

The Chicago Tribune recently had a recipe for a pumpkin lasagne recipe that I clipped (well, printed out) and have been meaning to try. IIRC, bechemel and mascarpone were other key players. This sounds good, too, and like I could probably make a smaller version (I doubt T would try it).

By: jim

jim — Wed, 09 Feb 2005 00:23:01 +0000

You’re welcome!

BTW, Lisa — When I get bacon (which is infrequently), I spring for the thick-sliced, applewood smoked stuff in my grocery store’s meat counter. You can also cook it on a standard oven broiler pan (with the top piece taken out) on 400°F for approximately 15 minutes. However, the bacon grease is part of the flavouring.

By: Woodstock

Woodstock — Tue, 08 Feb 2005 16:46:49 +0000

Just whatever you do, don’t buy Chuckwagon bacon even if it is on sale. The bacon to grease ratio is very, very low.

I’ll have to try this when we have pumpkins again. Thanks for the receipe!

By: jim

jim — Tue, 08 Feb 2005 16:02:28 +0000

At minimum, I’d sautee the garlic in a little butter. (The bacon grease is just convenient.) Unless you have really bad bacon, there’s usually not that much grease — maybe a few tablespoons — and this gets absorbed by everything else such that the meal is very non-greasy.

By: Lisa

Lisa — Tue, 08 Feb 2005 15:41:50 +0000

Is there a way to bypass the bacon grease? (ie toss the garlic in with the pumpkin, cream, etc.)

I think it sounds yummy, but I have an aversion to grease. :)