RECIPE: Roasted Pumpkin Pasta Salad with Shrimp

Ok, I admit fall is here...I was holding off  for a little bit, trying to resist, but looking at menus I know its official... Fall is upon us, menu's are changing..and that means pumpkins, squash, apples, and hearty warm body comfort foods will be making its way onto our plates. I know that after the occasional pumpkin pie or pumpkin creme brulee, I get a little tired of seeing pumpkin and squash, just thrown together because its a fall staple. I personally love roasting acorn squash, sprinkling it with sea salt while hot, and just having that as a snack. With fall in mind, I've created a spin on a hearty warm pasta salad, that uses pumpkin, a thyme vinaigrette, and shrimp! Sounds delicious? Heres the recipe!


Roasted Pumpkin Pasta Salad with Shrimp
1 lb of Penne Pasta
1/2lb - 1lb peeled and cleaned white shrimp
1 Kombucha pumpkin, cleaned and diced  (you can also substitute pumpkin for 2 acorn squash or 1 whole butternut squash, cleaned and seeded)
1 whole lemon, juiced
1 tablespoon, lemon zest
1 shallot, minced
1/2 bunch picked thyme leaves
1 tablespoons yellow mustard
1c. olive oil
1/4-1/2 cup white wine vinegar
extra olive oil
salt and pepper


Place cleaned and diced pumpkin on a baking sheet, toss with olive oil, season with salt and pepper and place in a 425 degree oven until brown and crispy. Cook pasta as directed on package or to your liking.  In a large saute pan, heat olive oil, add shrimp and saute until pink and translucent. Place minced shallots, 1/2 of the lemon juice, mustard, and vinegar in a bowl, and whisk in olive oil to form a vinaigrette. Season with salt and pepper and set aside. Drain pasta,and in a large bowl, add pasta, roasted pumpkin, and shrimp. Add vinaigrette, and picked thyme leaves, and toss until pasta, pumpkin, and shrimp are evenly coated with vinaigrette. Season with salt and pepper and serve warm. Pin It