Parpadelle with roasted pumpkin, sage and brown butter



200 gr parpadelle
1 butternut squash
3 sprigs sage
1 sprig rosemary
25 gr butter
2 cloves garlic
Parmesan cheese


  1. Peel the butternut squash and cut it in 1 inch cubes. Put on a roasting tray with some oil, salt, pepper, the garlic, rosemary and one sprig of sage. Roast in a 200-220 degree C oven for about 30 minutes, until golden brown and tender.
  2. Discard the herbs and garlic. The pumpkin can be chilled and stored a day ahead of time. Just warm it through a little longer in the next step.
  3. Boil the pasta till al dente in salted water.
  4. Meanwhile melt the butter in a pan on medium heat, crisp up the sage in the butter, and let the butter brown. Add the pumpkin and heat it through. Add the pasta when ready with a bit of the pasta water. Toss.
  5. Serve with a generous amount of parmesan cheese and optionally some basil.

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