Roasted Butternut Squash Pastina Served in a Pumpkin

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Very yummy! For the roasted squash, I used dark brown sugar instead of granulated sugar and molasses (which I don't have on hand. It took 35 minutes to roast instead of 20. Used dried thyme instead of fresh. Still turned out great! Didn't use the pumpkin shell.
Twist: my partner doesn't like squash, so I added the cheese first, and put some of the thick pasta-soup into some veggie broth. Then I added the squash puree for myself.

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I made the roasted squash weeks ahead - ate half of it right from the oven - REALLY delicious, then pureed the rest and froze it. After Thanksgiving, I finished the recipe - minus the pumpkin serving shell - I did make adjustments: I only used 1lb of pastina, but still used 5+ cups broth. I used as much broth as necessary to find the consistency I desired. Used half the cheese, 1/2 teaspoon dried thyme (no fresh on hand, all other ingredients as listed in recipe - It was very yummy! Hubby took leftovers to work and called just to say he was lovin' his lunch. I would definitely serve it to guests. And I really like the fact it can be prepared in phases with 2 completely different outcomes - roasted squash and the thick pasta soup.

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This dish was made by my Mom on Saturday and she did a wonderful job. It was so good, but of course very time consuming when making it. She prepared the butternut squash a day ahead and cut & cleaned the pumpkin. The taste & texture of everything came out great. I loved it so much I'm going to make it myself. I think the pumpkin bowl is such a great idea and looks neat. Her pumpkin cooked up just fine and she didn't have any problems with making any part of this dish.

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I made the pasta-squash part of this last night in prep for a Halloween get together tonight. My little mid-western town has a limited selection of pasta so I used orzo - otherwise followed recipe to a T. The squash tasted good enough, but the flavors didn't transfer to the whole dish. I don't know what I did wrong but even after the addition of more stock this was a gloppy sticky goopy, mostly flavorless mess. Spent $5 on stock, $6 on the squash, $4 pumpkin, $5 turkey, $6 orzo, always have fresh Parm cheese on hand. My husband who eats anything (except salmon tasted it this morning, as I did last night, and said "yuck". I absolutely love Michael's style of entertaining and his recipes. However, this one was horrible and went into the trash. I would never imagine serving this to guests. I guess my daughter will have an extra pumpkin to carve with her friends later as I was going to do the pumpkin "bowl" tonight. I'm still going to try the salad, which looks amazing and will probably go nicely with my take out pizza. Bummer...

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This recipe was a big hit for a special family dinner I hosted this weekend. It was a bit time consuming and I'm very glad I made the squash portion of the dish the day before. Everyone loved the flavors and the pumpkin serving dish was a huge hit. It's a very beautiful dish.

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I made this as a special meal on Halloween night. Firstly, roasting the squash was more difficult than it needed to be, ruined one of my baking sheets even with tin foil on it, and gave the whole house a strange smell. The pastina came together nicely, but when I added the squash the whole thing went south. It gave the dish a funny aftertaste that I just couldn't get past. We ended up ordering in. The positives? It makes a lot.

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Although I enjoyed the flavors if this dish, it was really like a pile of pasta mush. I did not get a risotto-like consistency AT ALL.

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The cooking project was fun, but we added curry for more flavor.

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Outstanding!! Stimulated both the visual and culinary senses. Followed the recipe except for some high altitude adjustments, i.e. more chicken broth and longer cooking times. The pumpkin tureen kept everything hot through out the meal, and that was good since the guys at the table had three helpings.

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Easyer than I thought it was going to be and the tast was great.