Sweet roasted pumpkin, creamy browned butter infused with sage, rosemary, and garlic, sharp parmigiano cheese.. all of these flavors add up to one thing.. our absolute favorite Fall pasta dish. Not only is it luscious and indulgent, it is super easy to make, budget friendly, and leaves very little waste to be composted.
Speaking of, it’s pumpkin season! The brilliant part about this dish, is you can interchange almost any type of pumpkin or squash. Butternut, honeynut, acorn, delicata, kabocha, pumpkin all work. Most of them you can even roast with the skin on (the only exception would be your Halloween decorating pumpkins).
With a staggering 1.3 billion lbs of pumpkins going to landfill each year, lets prioritize using them then compost the scraps! Scoop out those pumpkin guts, roast them, and add them to this delicious pasta recipe.
Here it goes, neighbors.
Yield: 3-4 servings
2 cups favorite squash
Extra virgin olive oil
8 oz. pasta (we like casarecce from the NC shop)
Kosher sea salt and freshly ground pepper to taste
8 tbsp butter (1 stick baby)
1/4 cup organic pumpkin seeds
4 garlic cloves smashed, peeled, sliced
1 tbsp pinches dried rosemary
12-16 fresh sage leaves
1/4 cup shaved parmesan
2 tbsp fresh parsley chopped for garnish (optional)
Preheat oven to 400 degrees F.
After gutting the squash (separate the seeds from the guts and roast for a tasty snack), cut fleshy parts roughly into 1” pieces.
Splash with olive oil and generous pinch of salt and pepper.
Roast for about 25 minutes or until golden and tender, flipping half way through.
Bring pasta water to a boil. Add a generous amount so it tastes like the sea.
Cook pasta stirring occasionally until al dente (firm to the bite). Casarecce from the NC shop takes about 10-11 minutes.
In a medium sauce pan over low heat, melt 2 tbsp of butter. Add pumpkin seeds and toast for 3-5 minutes.
Remove seeds and place to the side. In the same pan, heat the remaining 6 tbsp of butter, one tbsp at a time, until it foams and becomes golden.
Also add the garlic, dried rosemary and fresh sage. Cook for total of 4-5 minutes until golden and fragrant
Once pasta is cooked and squash is roasted, add them into the brown butter sage sauce pan.
Squeeze juice from 1/4 lemon and toss ingredients together to coat.
Plate pasta and garnish with shaved parmigiano and parsley.