Embrace the season’s finest produce with this pumpkin-packed linguine recipe from Dean Parker at Celentano’s in Glasgow. Rich in vitamins C, E, iron and folate, the fresh pumpkin puree acts as a base for a rich, sweet sauce that pairs perfectly with the miso in the seed ragu. And the best bit? This recipe calls for all parts of the pumpkin, so you won’t have any waste.

Ingredients

For the pumpkin puree:

500g (or half a) pumpkin (diced into 2cm cubes)
100g butter
30ml cider vinegar
200ml vegetable stock
8g salt

For the diced pumpkin:

500g (or half a) pumpkin (diced into 2cm cubes)
660ml beer
270ml honey
150ml cider vinegar
6g salt
6g black pepper

For the pumpkin seed ragu:

300g pumpkin seeds
80g butter
150g shallot (diced into 0.5cm slices)
12 cloves garlic
15g black berber chilli
20g onion powder
20g garlic powder
300ml white wine
100g miso paste (organic soybean ideally)
10g salt
3g pepper
The zest of 1 lemon

To serve:

100g of linguine (per person)
Bunch of cavolo nero
Fresh marjoram
Corra Linn cheese (or pecorino)
Vegetable oil
Salt and pepper

Method

For the pumpkin puree:

Heat the butter in a pan on a medium heat until golden.
Add the pumpkin and gently caramelise over a medium heat. Add salt.
Pour in the vinegar and reduce.
Then add the vegetable stock and cook down gently.
Add all ingredients to a blender and blend until smooth. Chill and store for later.

For the diced pumpkin:

Add all the ingredients, apart from the pumpkin, to a pot, and bring to the boil.
Add in the pumpkin, then take off heat and leave to chill naturally. Set aside for later.

For the pumpkin seed ragu:

Lightly roast the pumpkin seeds in the oven at 180°C for 10 mins.
Golden the butter in a medium pot.
Add garlic and cook until it starts to colour, then add the shallots.
Boil the wine in a separate pot, then pour over the garlic and shallots.
Add in the roasted pumpkin seeds.
Season with the miso paste and grate in the lemon zest.
Blend with a stick blender until most of the seeds have been broken up.
Set aside to chill.

To serve:

Cook linguine to package instructions
Fry 2 leaves of cavolo nero per person in vegetable oil in a frying pan until it starts to pop and slightly char. Stir and char the other side.
Drain onto paper and season to your taste with salt pepper. Set aside for plating.
Heat up 30g of seed mix, 25g diced pumpkin and 30g pumpkin puree per portion.
Mix in with your cooked linguine.
Plate up, finishing with your cavolo nero leaves, some fresh marjoram and grated corra lin.

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