Roasted Pumpkin Sage Alfredo

Roasted Pumpkin Sage Alfredo

Serves 4

Ingredients

For the roasted pumpkin:

• 1 small sugar pumpkin, about 2-3 lb

• 1 tablespoon olive oil

• Pinch of salt

For the pasta and sauce:

• 12 oz fusilli bucati corti

• 3 tablespoons butter

• 1 teaspoon dehydrated Ceres sage, crushed

• 2 cups fresh roasted sugar pumpkin purée

• 1-1½ cups half-and-half cream

• 2/3 cup freshly grated Parmesan

• Pinch of salt

• Splash of freshly cracked peppercorns, to taste

• Shaved or freshly grated Parmesan for serving

1. Roast the Pumpkin

Preheat the oven to 400°F. Cut the sugar pumpkin in half and scrape out the seeds and stringy centre. Lightly brush the flesh with olive oil and season with a pinch of salt. Place the halves cut-side down on a parchment-lined baking sheet and roast for approximately 40-55 minutes, or until the pumpkin is completely tender and easily pierced with a fork. Allow it to cool enough to handle, scoop the flesh away from the skin, and purée with a handheld immersion blender until smooth. Measure out 2 cups of pumpkin purée for the sauce.

2. Cook the Pasta

Bring a large pot of salted water to a boil and cook the fusilli bucati corti according to the package directions until al dente. Drain the pasta and set it aside while you prepare the sauce.

3. Make the Sage Butter

Melt the butter in a large pan over medium-low heat. Add the dehydrated Ceres sage and stir it through the melted butter for about 30-60 seconds, just until the sage becomes fragrant and begins releasing its flavour into the butter.

4. Make the Pumpkin Alfredo

Reduce the heat to low and stir the 2 cups of roasted sugar pumpkin purée into the sage butter. Start with 1 cup of half and half cream and stir until the pumpkin and cream are completely incorporated and smooth. Add a pinch of salt and a splash of freshly cracked peppercorns, then gradually stir in the Parmesan until melted.

Once everything is incorporated, judge the sauce by its consistency. Add the remaining half-and-half a little at a time, up to an additional 1/2 cup, until the sauce is creamy, smooth and easily coats the pasta. Fresh pumpkin purée varies in moisture, so the full 1½ cups may not always be necessary.

5. Finish the Pasta

Add the cooked fusilli bucati corti directly to the pumpkin Alfredo and gently fold everything together until the pasta is thoroughly coated and the sauce works its way into the curls and hollow centres. Let everything warm together over low heat for another minute or two, adding a small splash of cream if the sauce becomes thicker than desired. Taste and adjust the salt, peppercorns or sage if needed, then serve with shaved or freshly grated Parmesan.