Ingredients30 m servings 512
- Bring the broth to a low simmer in a saucepan.
- Heat olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
- Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
- Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.
- Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.
Per Serving: 512 calories; 13 70.1 28.3 35 984 Full nutrition
ReviewsRead all reviews 6
Delicious combination of ingredients. I roasted and pureed fresh pumpkin for this and used chicken breast (pre-marinated in herbs and baked in another dish while I roasted the pumpkin.) I added ...
Great fall weeknight dish! I followed others' suggestions and added a couple cloves of minced garlic; plus, I used pureed fresh pumpkin in place of the roasted pumpkin chunks and doubled the amo...
this is super easy, a good fall/winter dish, and a nice way to use turkey leftovers. i made it with orzo pasta and 1 c of pumpkin puree instead of squash. the best bites are the ones with turk...
I have to admit I was quite a bit scared to try this but we did. I didnt have any Thyme so I substituted for basil and a pinch of rosemary.For the winter squash we actually used the Halloween pu...
Really delicious. I didn't have small pasta, so I used quinoa and a sprinkling of flour to thicken the broth a bit. Wish