How To Make Roast Pumpkin, Butter & Sage Spaghetti
Dec 25th, 2008 by admin
This simple dish, spaghetti con zucca al burro e salvia, is ‘inspired by’ the delectable tortelli di zucca that we had at Italian Michelin-starred Dal Pescatore six months ago. The pumpkin tortelli, made with amaretti biscuits, is one of the restaurant’s signature dishes. As it’s just one of various courses, only five pieces are served, which leaves you wanting more and more.
The vegetarian husband has recently been making his version of roast pumpkin in a butter and sage sauce, served with spaghetti. It’s proved so popular with friends and family that I decided to photograph it yesterday. So here finally is the recipe!
Ingredients: (serves 2 hungry people or 4)
- 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
What to do next:
Peel pumpkin (we’ve also used kabocha squash and onion squash) 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 -3 minutes, taking care not the burn the butter (don’t use dried sage as it will be impossible to remove the pieces if you prefer not to eat the leaves). 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 or Grana Padano. Happy holidays!
Other Italian Recipes on World Foodie Guide that you might like:
See more Italian recipes on World Foodie Guide.
Thank you for showing me many beautiful pictures.
I will try to cook several of them.
Please “rainen mo yoroshiku onegaishimasu”-keep it the next year-.
Roast pumpkin sage spaghetti looks delectable. Have you considered using the pumpkin, sage, etc to make the pasta itself and then taking your spices/seasonings to create a sauce. I’d love to see, or rather taste, those results. First time I’ve been to your site. Looking forward to checking in on what you’re doing.
yumiyane – thanks for your comment! J seemed to like it when she had this at our home, so I promised I’d post the recipe as soon as possible. Let me know how it turns out for you!
The Gourmet Girl – that’s an interesting idea. Will pass on to the husband, who is in charge of making fresh pasta in this house. Thank you for visiting…
Helen Yuet Ling
Gorgeous! Can you tell me what your favorite tool is for peeling the pumpkin?
Heidi – hello! Well, I didn’t peel it personally, but the standard vegetable peeler (with two blades) was used! What’s your favourite?!
Helen Yuet Ling
This looks delicious, thanks for the recipe.
This looks great, I’ll definitely give it a shot.
Diana & Gemma – I hope you like it. It’s very simple to make, as you can see, but quite delicious. Great for one, or lots of people!
Helen Yuet Ling