Brown Butter Sage Pasta with Roasted Pumpkin

Dark and delicious, this squid ink pasta served in a sage brown butter sauce is sure to scare up an appetite for this spooky season. This recipe highlights the flavors of fall with toasted hazelnuts and roasted pumpkin that punctuate the dark of the squid ink linguine.
Prep Time
Cook Time


  •  1 ½ pounds pumpkin, peeled and chopped into bite sized pieces
  •  2 Tablespoons olive oil
  •  salt and pepper
  •  1 stick Unsalted Danish Creamery European Style Butter
  •  16 sage leaves
  •  1 pound squid ink pasta
  •  ¼ cup hazelnuts, lightly toasted and roughly chopped


  • Heat oven to 400º F.
  • Place the pumpkin pieces on a parchment lined sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 18-20 minutes until the pumpkin is tender and golden brown.
  • While the pumpkin is roasting, prepare the brown butter sauce. Cut the Unsalted Danish Creamery European Style Butter into 8 equal pieces. Place in a heavy bottomed saucepan and cook over medium heat. Swirl the pan occasionally so the butter cooks evenly. As the butter melts it will begin to foam. Continue to cook for about 8 minutes until the butter is golden brown and smells nutty. Add the sage leaves and cook until crisp. Remove from heat and season with salt.
  • Cook the pasta according to package directions.
  • Place the drained pasta back into the pot it was cooked in then pour the brown butter over the pasta.
  • Over low heat, stir the pasta until it becomes coated with the butter. Add the roasted pumpkin and stir until combined.
  • Transfer the pasta to a serving dish and sprinkle the hazelnuts over the top. Serve immediately.

Recipes worth savoring


Get news, coupons, and recipes delivered directly to your inbox

By submitting this form you agree to our Privacy Policy