try this...

Cooking is something I like to do, but am not always good at it. But this recipe shared by a friend, is so worth passing along. The picture is from Martha Stewart Everyday Food. I think it is kind of weird when people photograph their dinner plates, but trust me it looks just as good at home! I have used butternut squash and pumpkin and they are equally delicious. Enjoy!


Serves 4


  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
  2. Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Ingredients for roasting pumpkins, shallots & sage:

Serves 4

  • 1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
  • 4 shallots, peeled and quartered lengthwise
  • 3 tablespoons olive oil
  • 1/4 cup fresh sage leaves
  • Coarse salt and ground pepper


  1. Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
  2. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

1 comment:

ReshmaK said...

This sounds delicious