Recipe Archives->Pasta->Pumpkin Spaghetti

Roast Pumpkin, Butter & Sage Spaghetti
                                                                              
spaghetti or tagliatelle
1 medium sized pumpkin
8-10 fresh sage leaves
4-5 fresh bay leaves
olive oil
butter
sea salt and black pepper to taste
grated Parmesan or Grana Padano
                                                                              
Peel pumpkin and remove seeds and pith, then cut flesh into rough
cubes. Place on a baking tray, drizzle with olive oil and sprinkle
sea salt. Add fresh bay leaves and turn pieces over to make sure
they are properly covered with oil. Roast in oven on the highest
heat for around 15-20 minutes, until the pumpkin pieces are softened,
nice and crispy around the edges.

While the pumpkin is roasting, boil water for spaghetti. Using a
large frying pan, add one tbsp olive oil and another heaped one of
butter. You can change the mix of oil to butter to 50-50 if you
prefer. Fry around 10 fresh sage leaves for 2 to 3 minutes, taking
care not the burn the butter (don't use dried sage).  Add salt and
black pepper to taste.

Remove bay leaves and add pumpkin to frying pan. Gently turn them
over into the butter and sage, taking care not to pulp them in the
process.

Drain spaghetti and add to frying pan. Carefully toss ingredients
together and serve with plenty of Parmesan.

Printable version: pumpkin-spaghetti.txt.