Pasta with Pumpkin and Sage Brown Butter

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Yay! A weekend herb blogging without cilantro! I actually used another herb. I’m so glad I did, because with the below freezing weather that we’ve had recently, this was probably the last use of my fresh sage. I haven’t ventured out to check my herb garden yet, but I’m sure it’s looking pretty bleak.


I picked up a bunch of squash around Halloween, when my grocery store was selling it for .77 cents a pound. I read that you could store it in a cool dark place and that it would stay good for a couple of months, or maybe even last through the winter. So, I bought several varieties and stored them in our garage, where they seem to be holding up quite nicely.

This recipe comes from one of my favorite cookbooks Off The Shelf: Cooking From the Pantry by Donna Hay. I’ve seen lots of similar recipes using a sage brown butter sauce over pumpkin ravioli. But I’ve never made ravioli (though I want to try), and this one sounded simple and very easy.

Pasta with Pumpkin and Sage Brown Butter
(adapted from Donna Hay’s Off the Shelf, Cooking From the Pantry)

2 lb pumpkin, peeled and diced (I used butternut squash)
olive oil
14oz pappardelle or fettuccine (I used wide egg noodles)
2 1/2 oz butter
3 tablespoons whole sage leaves
1 cup finely grated Parmesan cheese
freshly ground black pepper and kosher salt

Preheat the oven to 350. Toss the squash on a cookie sheet with a drizzle of olive oil and salt and pepper. The recipe states to roast for 30 minutes, I think that 45 would have been better, or maybe up the temperature of the oven a bit. My squash didn’t get as browned on the edges as I would have liked, though it was tender.

Cook the pasta, according to directions. While, the pasta is cooking, place the butter and sage leaves in a small saucepan over low to medium heat and simmer until the butter turns a lovely golden brown color (and your kitchen starts smelling fabulous). The sage leaves will get nice and crispy.

Drain the pasta and place in bowls, top with the squash and the cheese. Spoon over the flavorful brown butter sauce. Dig in.


This was so good! It was very rich tasting with the sweet heaviness of the squash and the toasted flavor of the butter. It was probably one of the most fulfilling vegetarian dishes that I’ve eaten. Usually when I eat vegetarian, I start thinking about how good a nice chunk of ham would be in it, or some bacon, or whatever. But this was delicious on it’s own. It really makes me want to try some of the pumpkin ravioli recipes now!


This is my entry for the first weekend herb blogging of the year, hosted by Kalyn at Kalyn’s Kitchen. Be sure and check it on Monday, when she posts a recap of all the entries.

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  1. says

    Great photos, I especially like the second one. This sounds just delicious. Perfect for cold weather.

    BTW, did you know that sage can be frozen? So I bet your frozen sage in the garden might still be ok. It kind of crumbles apart after it’s been frozen, but it’s still great for lots of things.

  2. says

    I see that Kristen has matched us up as adopted bloggers.
    It looks like a perfect match! We like the same kinds of foods, knit and sew and do all sorts of things.
    I think we’d enjoy sitting down for a glass of sweet tea.
    Come visit!

  3. says

    Further to Kalyn’s comment – I pick most of my sage before the cold weather and freeze it on cookie sheets – stack it up in baggies – it’s great!
    And great looking pasta. Winter squash and sage are made for each other…with the browned butter to bring them to perfection!

  4. says

    Mmmm, sage and pumpkin on pasta. I adore it too. What could be better?

    Isn’t it amazing how cooking the sage in brown butter softens the wildness of it?


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