Kabocha Browned Butter Pasta

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

Follow me on
If you’ve never had kabocha, stop reading right now and go buy one. They keep forever and they’re quasi-decorative, so I almost always have a small one sitting on my counter ready to become a side, main course, or desert. Yes, you read that right:-) Its sweet, firm flesh is somewhere between a butte...Kabocha Browned Butter Pasta
Kabocha Browned Butter Pasta

If you've never had kabocha, stop reading right now and go buy one. They keep forever and they're quasi-decorative, so I almost always have a small one sitting on my counter ready to become a side, main course, or desert. Yes, you read that right:-) Its sweet, firm flesh is somewhere between a butternut squash and sweet potato, which makes it very versatile. I've even used it successfully in ice creams and custards (I'll post a recipe one of these days)

Kabocha Browned Butter Pasta

This dish is simple (took me 30 minutes start to finish and I was trying to document a recipe) but the nutty browned butter plays nicely with the kabocha and sage and creates a rich flavorful coating for the pasta without being overly greasy or heavy.

On a slightly unrelated note, this blog has been up a few weeks, but I haven't seen much feedback in the comments. To get things rolling, let's hear how you like to prepare kabocha!

Summary

Be the first to rate0050Print
  • CuisineItalian

Ingredients

8 ounces
Pasta cooked al dente
4 tablespoons
Unsalted butter
C 1 1/4"
Kabocha (japanese pumpkin) cut into cubes
1 small
Shallot minced
2 tablespoons
Chopped sage
Freshly grated parmesan cheese

Steps

  1. Boil the pasta according to the package directions in salted water.
  2. While the pasta is cooking, put the butter in a large saute pan over medium heat and allow it to foam and start to turn brown while swirling regularly.
  3. Add the kabocha and shallots when the butter is a nice tan color and saute until the kabocha is fork tender. Salt and pepper to taste.
  4. Add the sage and then the well drained pasta and toss to coat the pasta with the butter. Serve immediately with freshly grated parmesan cheese.

All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.