Name: Creamed corn and pumpkin pasta bake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 350 gram peeled, chopped into 2 cm pieces pumpkin; 10 gram plus 20 g extra butter; 350 gram macaroni; 1 chopped red onion; 2 cloves, crushed garlic; 1 teaspoon smoked paprika plus extra, to sprinkle; 1 1/2 cup thickened cream; 2, kernels removed corn cobs; 3/4 cup parmesan, grated; chives, snipped, to serve

Creamed corn and pumpkin pasta bake

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Serves 4

Prep

20M

Cook

1H 10M

Total

1H 30M

Ingredients

350 gram peeled, chopped into 2 cm pieces pumpkin

10 gram plus 20 g extra butter

350 gram macaroni

1 chopped red onion

2 cloves, crushed garlic

1 teaspoon smoked paprika plus extra, to sprinkle

1 1/2 cup thickened cream

2, kernels removed corn cobs

3/4 cup parmesan, grated

chives, snipped, to serve

Method

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2.Arrange pumpkin on tray and brush with butter. Season to taste. Bake 20-25 minutes, until tender.

3.Meanwhile, cook pasta following packet instructions.

4.Melt extra butter in large frying pan on medium. Sauté onion 3-4 minutes, until tender. Add garlic and paprika. Cook 1 minute, until fragrant. Add cream and kernels. Bring to the boil. Reduce heat to low. Simmer 4-5 minutes.

5.In a large, shallow baking dish, combine pasta, pumpkin and cream mixture. Season to taste. Scatter with parmesan and sprinkle extra paprika over.

6.Bake 25-30 minutes, until golden and bubbling. Serve sprinkled with chives.

Kumara could be used in place of pumpkin. Add other fresh vegetables of choice, or use frozen options.
Note

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