Autumnal penne with pumpkin

Ingredients for 2 servings:

• 300g penne
• 100 g Hokkaido pumpkin(s), diced
• 1 tbsp butter
• 1 tsp sugar or 2 tsp, depending on your taste
• 1 pak choi
• 1 tsp oil for frying
• 2 tbsp, heaped pesto (pumpkin pesto), homemade
• some Parmesan, freshly grated
• some pumpkin seeds or sunflower seeds

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Cook the penne until tender. Melt butter in a saucepan until the bottom is covered, then sprinkle in 1-2 teaspoons of sugar and let it caramelize. Then add the Hokkaido cubes and toss them in the butter and sugar mixture. Let the cubes simmer for a while until soft. Wash the bok choy, pat dry, and chop finely. Add the oil to a pan and increase the heat to high. Sauté the bok choy until crisp, then reduce the heat to low. Season the bok choy with pepper and salt. Drain the penne, let it drain, and add it to the pan with the bok choy. Now stir in the pumpkin pesto (I’ve posted a recipe, or you can also find it on Chefkoch). Then stir in the caramelized Hokkaido cubes and the pumpkin seeds or sunflower seeds. Serve the dish on a plate and grate some freshly grated Parmesan cheese over it.