Squid Ink Pasta with Pumpkin, Sage and Browned Butter Recipe | Simply Recipes

Ingredients

  • 4 small sugar pumpkins, each about 1 pound to 1 ½ pound
  • Salt
  • 2 to 4 teaspoons of white sugar, or 2 to 4 Tbsp of brown sugar (to taste)
  • 1 pound squid ink pasta
  • 6 Tbsp butter
  • ¼ cup thinly sliced fresh sage leaves (with a few small whole leaves for garnish)
  • A splash of apple cider vinegar

Method 1 Preheat the oven to 350°F. Slice off the top quarter of each pumpkin and scoop out the insides. (Save the seeds to make toasted pumpkin seeds .) Using a strong metal spoon or a small sharp knife, scrape all the fibrous insides out of the pumpkins. Sprinkle the insides of the pumpkins wit...

View full recipe at SpringPad

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