Well, this recipe proves Hickson was correct:

Tis a lesson you should heed:
Try, try, try again.
If at first you don't succeed,
Try, try, try again

The first time I tried this recipe it was an abject failure and ended as chicken feed. This time is worked as I originally hoped. Absolutely gorgeous. It doesn't look that wonderful, but I only care what it tastes like. The first failure was just due to very large, very hard squashes that failed to soften properly, even after cooking for more than an hour. This time I used smaller squashes.

It is an ideal way to find an alternate recipe for your glut of home grown squashes or pumpkins.

Spaghetti in a spicy pumpkin sauce
Servings:Serves 4
Calories per serving:531
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:25th October 2012

Best recipe review

Thick soup for spahetti


Looks like the chicken foiod of which you speak, it was lovely when I made it


Just a few of the many!


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Peel the squash, remove all seeds. Cut into 5cm thick slices. Boil in lightly salted water for 20 to 25 minutes or until soft. Drain in a colander, if very wet, apply a little pressure to press out any excess water.
  2. Heat the oil in a large frying pan or wok, add a twist of black pepper to the oil and add the garlic. When the garlic starts to colour, add the onions, reduce the heat a little and sauté for 5 minutes.
  3. Allow the onions to cool a little, then add to a food processor with a metal blade. Add the squash, tomato purée, curry powder, salt and pepper. Blitz to a purée.
  4. Add the sour cream and give it a quick final blitz.
  5. Meanwhile, cook the pasta for about 8 to 10 minutes is salted boiling water or as directed on the packet.
  6. Drain the pasta and toss in a little olive oil.

Serving suggestions

Serve pumpkin sauce over the pasta and garnish with shavings of Parmesan cheese

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