ORECCHIETTE WITH PUMPKIN, PECANS, AND SHALLOT SAGE BROWN BUTTER

5-6 oz. orecchiette (“little ears”) pasta
6-8 Tbs. butter
3 Tbs. finely chopped shallots
2 tsp. minced garlic
2 tsp. minced fresh sage
3 c. cubed, cooked pumpkin or winter squash
salt and pepper to taste
1/2 c. chopped, toasted pecans (or walnuts)
freshly grated Parmesan cheese

Cook pasta in lots of boiling salted water until tender. Meanwhile, heat butter over medium heat in large skillet. Add shallots, garlic, and sage; cook until butter just begins to brown. Reduce heat to low and stir in pumpkin/squash. Add salt and pepper. Drain pasta; toss with pumpkin/squash and pecans. Serve immediately with Parmesan. Serves 4-6.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by MACSAC)

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