1 small – pie pumpkin (approx 2 pounds or 2 1 lb cans of pumpkin)
2 tbsp molasses or dark Karo syrup
2 tbsp unsalted butter
2 tsp balsamic vinegar
1 tsp olive oil
1/4 cup mascarpone cheese
2 tbsp freshly grated Parmesan cheese
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Macaroni dough

If using fresh pumpkin, core, peel and dice into 2 inch cubes. Toss with roast at 375 degrees for 40 minutes or until tender. Puree in a blender or food processor until smooth. Allow butter and mascarpone to come to room temperature in a large mixing bowl. Add in pumpkin, cheese, spices, syrup and vinegar. Omit oil if using canned pumpkin. Mix well and repeat the process introduced in our last post. Melted butter, Parmesan cheese and toasted pecans finish off this dish as a simple sauce and garnish. Mangiare e Gustare

Categories: Italian Recipes
Tags: holiday meals, Italian Recipes, tuscan, Tuscan kitchen