Roasted Pumpkin Pasta with Thyme Browned Butter Sauce


For the pasta

  • 1 (2 pound) sugar pie pumpkin
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pounds pasta shapes, such as orchiette
  • 8 ounces baby spinach leaves, rinsed and dried

For the sauce

  • 8 ounces unsalted butter
  • 1 tablespoon fresh thyme leaves
  • Dash of freshly grated nutmeg
  • Salt and pepper, to taste


Click here for preparation method.

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