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
cooked al dente
cultured unsalted butter
(japanese pumpkin) cut into cubes 1/4 "
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.