After all these pumpkin dishes, you may be pumpkin-ed out at this point, but heres one last dish you can make with any leftover pumpkin and turkey you may have, after the big day. Its a quick weeknight meal, but it also makes for a great appetizer course at a fall dinner party: kabocha turkey pasta.
Not only do the colors scream AUTUMN! the nutty browned butter and sweet pumpkin taste like fall. The list of ingredients may be small, but by letting the butter, shallots and pumpkin really brown, the Maillard Reaction does all the heavy lifting, producing a wonderfully complex array of flavors.
I did this one with leftover roast chicken, but you could really make this pasta with just about any protein you have sitting around, including turkey, ham, or fried tofu. If you don’t have any Kabocha sitting around, butternut squash or orange sweet potatoes (often called yams in the US) work great as well.
Kabocha Turkey Pasta
Create a pasta dish with Thanksgiving leftovers such as turkey and pumpkin. This turkey pasta has the colors of autumn and great flavor from Marc Matsumoto of NoRecipes. Marc shares his inspiration for the recipe in a full post on the Fresh Tastes blog.
Ingredients
Directions
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.