Pasta with Kabocha Parmesan Sauce

Kabocha and Parmesan Pasta On a recent trip to Williams-Sonoma, I noticed a display of pasta related products including several jars of Pumpkin Parmesan Sauce.  My initial reaction was:  Ummmm… Yum!!!  With every intention to create my own version of this sauce, I immediately headed to Whole Foods in search of pumpkins suitable for cooking.  To my surprise, before I even entered Whole Foods, I was greeted by a gorgeous, autumnal-hued display of pumpkins and squash.  I couldn’t help but smile at the wide array of varying shapes, colors and textures.  My interest in using a mere pumpkin for this sauce quickly faded once I saw the selection in front of me.  With a little help from the Whole Foods produce staff, I decided on the kabocha squash.  Sweeter than a butternut squash, the kabocha has a creamy texture and an amazing yellow-orange color on the inside.  If you can’t find a kabocha squash in your grocery store or farmer’s market, simply use a similar sized pumpkin or butternut squash.  Continue reading for the recipe.

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