pumpkin orechiette with sage brown butter sauce.

This meal was rustic, seasonal, and really really good.  Oh...and easy.

We are up to our ears in winter squash so trying to get creative with recipes.  This one is sticking around.

Roast a pumpkin at 425 degrees with evoo and salt and pepper till tender.  Scoop out half and set aside.

Meanwhile cook one box of orecchiette pasta (the kind that looks like little ears).

When pasta is almost done start sauce.  Saute 4 tbsp of butter until it gets a slight brown tint.  When you see this brown take it off the stove and add 8 fresh sage leaves.  Also add the juice of 1/2-1 lemon.

Drain the pasta but leave some of the water and add the sauce, the little bit of pasta water, and the pasta together.  Add the 1/2 of roasted pumpkin and 1/2- 1 cup of Parmesan.  Season with salt to taste.

Perfectly Elegant.