Orecchiette with pumpkin and shallots

Ingredients for 4 servings:

• 10 shallots, peeled
• 1 small pumpkin(s), peeled and diced
• 100 ml white wine
• 2 tsp sugar
• salt and pepper
• 300 g pasta (orecchiette)
• 4 tbsp parsley, chopped
• ½ lemon(s), grated peel
• 2 tbsp pine nuts, roasted
• 5 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the squash and shallots with oil, wine, sugar, and generously salt and pepper and place on a baking sheet. Bake in a preheated oven at 200°C for about 1 hour, stirring once or twice during cooking. The squash should be soft and the shallots should be caramelized and have browned edges. Mix the parsley and lemon zest and set aside. Cook the orecchiette al dente according to the package instructions. Drain and place in a bowl. Add the vegetables to the orecchiette, toss with 2-3 tablespoons of the pasta cooking water, and also add half of the parsley mixture. Mix everything well. Sprinkle with the remaining parsley mixture and the pine nuts and drizzle with a little olive oil. Serve immediately.