Pecan Pumpkin Sage Pasta

Pecan Pumpkin Sage Pasta
Pecan Pumpkin Sage Pasta


Here is a great recipe Betsy made with a squash in a recent produce box. You can use canned pumpkin to make this a fast meal too!


Recipe by Betsy McCann


Ingredients


For the crumb topping:

  • Whole Wheat heritage pasta (we ran out and had to make with regular pasta for our image, sad)
  • 1 roasted squash, pumpkin or canned pumpkin
  • Per every 1.5 cup of squash: 
    • ~1.5 cup broth, pasta water (consider some cream too!)
    • ~2 Tablespoons of minced fresh sage, or ~2 teaspoon dried
    • ~1/4 teaspoon of pumpkin pie spice mix
    • Dash of dried oregano and optional red pepper flakes
    • 1/2 C of toasted pecans
    • Parmesan

For the Pumpkin Pie Spice, if making your own:

  • 3 Tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons nutmeg
  • 1 1/2 teaspoons ground all spice
  • 1 1/2 teaspoons ground clove

Instructions

  1. Cut your squash in half and remove the seeds, roast on a baking sheet or shallow pan cut side down with a small amount of water and oil at 400 degrees until it is the desired texture (mashable).
  2. As the squash cooks, start your pasta so it will be ready about the same time.
  3. Scoop out the squash and add to a sauce pan
  4. Add the the pasta water or broth until you get the desired texture, less for thicker sauce more for creamy. Now's also a great time to use cream if desired.
  5. Add the spices and some salt/pepper to taste.
  6. Garnish with toasted pecans and/or parmesan over your pasta.

Shop Ingredients 

More Recipes

Oct 17th 2024 Annie Rowland

Recent Posts