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Squid Ink Pasta With Pumpkin, Sage, and Brown Butter
Squid Ink Pasta With Pumpkin, Sage, and Brown Butter
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Squid ink pasta in sage brown butter, baked in a pumpkin.
Ingredients:
  • 4 small sugar pumpkins, each about 1 pound to 1 1/2 pound
  • 2 to 4 teaspoons of white sugar, or 2 to 4 Tbsp of brown sugar (to taste)
  • 1 pound squid ink pasta
  • 6 tablespoons butter
  • 1/4 cup thinly sliced fresh sage leaves (with a few small whole leaves for garnish)
  • A splash of apple cider vinegar
Instructions:
  • To prepare the pumpkin shells, preheat the oven to 350°F. Remove the top quarter of each pumpkin and scoop out the seeds, saving them for toasted pumpkin seeds. Use a metal spoon or small knife to discard the fibrous insides. Season the insides with salt and sugar, then place the pumpkins on a baking sheet. Bake at 350°F for about 1 hour, until tender and lightly browned.
  • While the pumpkins are cooking, bring a large pot of well-salted water to a boil. When the pumpkins have about 10 minutes left, add the pasta to the boiling water. When the pumpkins are cooked, remove them from the oven and transfer to a serving dish.
  • Prepare the brown butter sauce with sage: As the pasta cooks, heat butter in a pan over medium heat. Add sage leaves and cook until butter turns nutty and brown bits form. Remove any whole sage leaves used for garnish. Pour the brown butter into a serving bowl to stop cooking. Be careful not to let the butter turn black, as it will affect the flavor.
  • Transfer the cooked pasta to the bowl of brown butter sauce using tongs, letting some pasta water drip in for extra flavor. Toss the pasta to coat in the sauce, then sprinkle with cider vinegar and salt to taste, adjusting for the level of saltiness desired.
  • Plate the pasta into the hollowed baked pumpkin shells. Top with the sage leaves that were sautéed along with the sliced sage in the butter.

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