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!
- 8 ounces pasta cooked al dente
- 4 tablespoons cultured unsalted butter
- 1 C Kabocha (japanese pumpkin) cut into cubes 1/4 "
- 1 shallot small minced
- 2 tablespoons sage chopped
- parmesan cheese freshly grated
- 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.