Noodles with butternut or Hokkaido pumpkin

Ingredients for 2 servings:

• ½ butternut squash or Hokkaido pumpkin
• 2 spring onions
• 1 chili pepper(s)
• Olive oil for frying
• 1 zucchini
• 1 small jar of vermouth, dry, alternatively sherry or white wine
• 200 g pasta (e.g. egg noodles, mini lasagna, any other will do)
• 1 tbsp, leveled vegetable stock powder
• salt and pepper
• nutmeg
• 1 handful of walnuts (vegan version) or Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

a fine vegetarian autumn dish

Finely chop the pumpkin, zucchini, spring onions, and chili. Sauté in olive oil, deglaze with vermouth, then simmer until tender, and season to taste. Meanwhile, cook the pasta with a little bouillon powder and salt. Add the pasta to the pan with the pumpkin until almost cooked, toss to coat, and let it cook for another five minutes, occasionally adding a little of the reserved pasta water. Season to taste with pepper, salt, chili, and nutmeg. Sprinkle with walnuts or Parmesan cheese. Serve with an Alsatian Riesling.