Burnt Butter & Sage Pasta with Pumpkin

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INGREDIENTS:

For approx. 4 servings 

  • 500g pasta of your choice (I made homemade pasta) - recipe found here

  • 1 medium size pumpkin (I used hokkaido), peeled and cut into bite size cubes

  • 1 tsp dried sage (optional) 

  • 1-2 tbsp olive oil  

  • 4 tbsp butter

  • 4 garlic cloves, skin removed and squashed with the side of a blade 

  • 12 fresh sage leaves 

  • 50g freshly grated parmesan (optional) 

  • salt and pepper to taste

 

Optional toppings:

  • 20g toasted pine nuts

  • a few fried sage leaves 

DIRECTIONS:

  1. Preheat the oven to 200 degrees and line a baking tray with baking paper. 
     

  2. Place the cut pumpkin on the tray and drizzle with olive oil and the dried sage and toss until the pumpkin is evenly coated. Place the tray in the oven and bake for approx. 25-30 minutes or until the pumpkin is soft and golden.
     

  3. Meanwhile bring a large pot of salted water to boil and add your pasta (if you're using fresh homemade pasta it only takes 2-3 minutes to cook so this step can be done last!). 
     

  4. While the pasta is cooking make your sauce. Melt the butter in a medium pan over a low-medium heat. When the butter begins to get just slightly bubbly, add the squashed garlic and 12 sage leaves and continue stirring and cooking the mixture for 2 to 4 additional minutes, until the butter has turned very light brown and has a nutty aroma. Turn the heat off and season the sauce with sea salt and pepper. 
     

  5. When the pasta has done cooking, drain it and add it to the pan with the sage butter sauce.  NOTE: make sure to save some pasta water from the pot before draining the pasta. 
     

  6. Add a ladle of pasta water and the grated parmesan to the pasta and give everything a good toss. Add more pasta water if you prefer a more saucier pasta… which I do! You can also add the roasted pumpkin now and toss it through the saucy pasta. 
     

  7. To make the fried sage leaves coat the bottom of a pan with olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 20 seconds or so for them to crisp up, then remove them with a fork. Put them on a plate lined with some paper toll, sprinkle immediately with sea salt to taste and enjoy!
     

  8. To serve, distribute the pasta amongst bowls and top with toasted pine nuts, fried sage leaves and some more fresh parmesan.