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).
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!
Kabocha Browned Butter Pasta
8 oz pasta cooked al dente
4 Tbs unsalted butter
1 C Kabocha (japanese pumpkin) cut into 1/4″ cubes
1 small shallot minced
2 Tbs chopped sage
freshly grated parmesan cheese
Boil the pasta according to the package directions in salted water.
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.
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.
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.