Make this wonderful family friendly pasta dish early autumn when pumpkins are in abundance!
I made this dish with a very special hybrid called Koginut which is grown for its amazing taste, it is sweet and intensely ‘squashy’. I picked up a few in my weekly Meuse Farm produce bag – so exciting!
In this recipe we are going to cook the butternut, two ways (on the stove & in the oven) to maximise all its sweet flavours. As for the brown sage butter, its a clever and quick way to add loads of decadent flavours, the caramel flavour adds ‘deliciousness’ to most things – you have been warned!
A short pasta works best and rigatoni and penne is my preference. I used salted butter in this recipe but you can use unsalted instead. The greatness of this dish depends on good seasoning, so taste the dish throughout.
Vegan: The dish is equally delicious made with just olive oil.
Getting ahead: All the chopping and measuring can be done ahead but the pasta is best served once ready.
Seasonal swaps: You can use any squash, butternut and any pumpkin would work well.