People are invariably surprised by how delicious this dish is. I first tasted it at the home of my friend Claire, who was hosting a dinner for a large group of Master Food Preservers gathered to plan the next year’s classes at OSU Extension, or I thought I did! I made mental notes as Claire prepared the dish and later went home and wrote down what I remembered. In talking with her recently it turns out my memory was not very accurate, but the dish sure is delicious! Such is the nature of recipes; they change with each cook.
Cubes of sweet pumpkin (any type of pumpkin or winter squash is suitable) are sauteed in a bit of butter until tender. Fresh sage leaves are cut in ribbons and sizzled in more butter, and the two are tossed into a pound of al dente spinach fettucchine. Divine!
4 cups pumpkin cut in 3/4-inch cubes
8 Tablespoons salted butter, divided
12-15 fresh sage leaves
1 lb. spinach fettuccine
Salt and freshly ground pepper
Before you begin, prepare the pumpkin cubes and pick the sage leaves.
Heat 3 Tbs. butter in a 10 inch saute pan over medium heat until melted and beginning to sizzle but not brown. Add pumpkin cubes carefully to avoid spattering and saute until fork tender but still holding their shape, about 15 minutes.
|Pumpkin cubes should sizzle in the butter.|
Meanwhile bring a large pot of salted water to a boil. Cook pasta according to package directions. When done, drain and rinse the pasta and transfer to a serving dish.
While pasta is cooking, stack the sage leaves and cut them into 1/4-inch wide ribbons. Melt remaining 5 Tablespoons butter in a small saute pan over medium-low heat until sizzling but not browned. Add sage ribbons and cook until crispy, about 7 minutes.
|Stack washed sage leaves and cut in ribbons with a chef’s knife.|
Toss pumpkin cubes into pasta and drizzle with sage butter, stirring to coat. Season to taste with salt and freshly ground pepper.
Yield: 6 – 8 servings