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!