Tagliatelle with Baked Pumpkin
and Brown Sage Butter

The sage butter sauce that is mixed in with the Tagliatelle with Baked Pumpkin gives the whole dish a perfect flavor I’m sure you’ll enjoy.

This recipe can also be made with acorn or butternut squash if you wish.

INGREDIENTS

Serves 4 people

• 1 medium size pumpkin, skinned, seeded and cut into pieces

• 1 tsp of salt

• 1 tsp of fresh ground black pepper

• 1/2 of a fresh ground nutmeg

• 1 pound of Tagliatelle

• 1 small onion, finely chopped

• 1 garlic clove, finely chopped

• 4 Tbls of butter

• 1 Tbls of extra virgin olive oil

• 10 sage leaves

• 1/2 cup of fresh grated Romano cheese

  PREPARATION

• Pre-heat the oven to 350 degrees.

• Place the pumpkin on a cookie sheet.

• Drizzle with a little olive oil and season with salt, pepper and nutmeg.

• Bake for 30 to 35minutes until lightly browned and tender.

• In six quarts of boiling salted water, cook the pasta until al dente. Around 10 to 12 minutes.

• In a large frying pan heat the butter and oil.

• Add the onions and sage leaves and cook for 2 to 3 minutes until the sage is slightly crisp.

• Add the pumpkin to the sage butter and cook 2 minutes more.

• Drain the pasta and toss with the pumpkin mixture.

• Plate and top with Romano cheese.