Danish Creamery : Brown Butter Sage Pasta with Roasted Pumpkin
Dark and delicious, this squid ink pasta served in a sage brown butter sauce is sure to scare up an appetite for this spooky season. This recipe highlights the flavors of fall with toasted hazelnuts...
Ingredients
- 1 ½ pounds pumpkin, peeled and chopped into bite sized pieces
- 2 Tablespoons olive oil
- salt and pepper
- 1 stick Unsalted Danish Creamery European Style Butter
- 16 sage leaves
- 1 pound squid ink pasta
- ¼ cup hazelnuts, lightly toasted and roughly chopped
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