Pumpkin Parmigiana Recipes

Steps:

• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.
• While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use.
• Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs.

Steps:

• For the pomodoro sauce: Bring a pot of water to a boil; prepare an ice water bath. In 2 batches, blanch the tomatoes in the boiling water for about 1 minute, then shock in the ice water. Remove and discard the skins. Seed the tomatoes. Strain the seeds from the liquid through a fine-mesh strainer; reserve the liquid and discard the seeds.
• Put the peeled tomatoes, tomato liquid and a large pinch of salt in a large bowl. Mix the salt into the tomatoes and set aside.
• Put the garlic in a saucepan and cover with the olive oil. Cook over very low heat until the garlic is golden and soft, about 15 minutes. Strain and reserve the oil.
• Add the infused garlic oil and chile flakes to a large, heavy-bottomed stockpot. Turn the heat to low and slowly bloom the chile flakes, about 2 minutes. Add the salted tomatoes and liquid to the stockpot and increase the heat to medium high. Bring to a slight boil and skim any foam that rises to the top. Lower the heat to a simmer. Smash the tomatoes with a potato masher. Cook until reduced by one-fourth, 25 to 30 minutes. Adjust the seasoning with salt.
• Remove from the heat and submerge the basil in the sauce to infuse it as it cools down. Set aside 2 cups of the sauce for the parmigiana; reserve the remaining 4 to 5 cups sauce for another use. It will keep in the refrigerator for up to 3 days and in the freezer for 3 months.
• For the pumpkin parmigiana: Preheat the oven to 325 degrees F.
• Peel the pumpkin, cut it in half and scoop out the seeds. Place it cut-side down on a cutting board and slice it crosswise into half-moons approximately 1/4 inch thick.
• Coat the bottom of a glass or ceramic deep-dish pie plate with 1/2 cup pomodoro sauce and arrange one-third of the pumpkin pieces in a single layer on top of it. Drizzle with 2 tablespoons olive oil, sprinkle with 1/3 cup Parmesan and scatter one-third of the basil leaves over the top. Season with salt and pepper. Spoon 1/2 cup sauce to cover this layer, then repeat two more times, layering the pumpkin pieces, oil, Parmesan, basil, salt and pepper and sauce until just below the lip of the pie plate. Scatter the remaining 1/3 cup Parmesan on top.
• Cover the dish with foil and bake until barely tender, about 30 minutes. Remove the foil and bake until browned on top and most of the liquid around the sides has evaporated, an additional 30 minutes. Let sit for 15 minutes before serving.