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Roasted pumpkin, Brussels sprouts and radicchio lightly spiced with chipotle and nutmeg. Tossed with pasta and coated in a sage browned butter sauce, this is autumn on a plate!
Preheat the oven to 400 F. Halve, seed and peel the pumpkins and cut into approximately 1/2-inch cubes and put the cubes in a large bowl. Peel the outer leaves from the Brussels sprouts, trim off the stalky ends and halve each of them and add them to the bowl. Toss the pumpkin cubes and halved Brussels sprouts with 2 tablespoons of the oil, salt, nutmeg and chipotle pepper. Spread evenly on a sheet pan and roast for 25 minutes, stirring/flipping the vegetables once during cooking time. When done remove the pan from the oven and set it aside for a moment.
Peel the outer leaves from the radicchio then quarter it, remove the hard core and chop into roughly 1-inch pieces. Toss with remaining 1 tablespoon of oil. Evenly spread the radicchio over the roasted pumpkin and Brussels sprouts, and return to the 400 F oven. Continue roasting for 8 more minutes.
Meanwhile, heat water to cook pasta. While veggies are roasting and water is heating, heat a skillet over medium heat and toast the walnuts for about 8 minutes, shaking the pan occasionally to evenly toast. Remove the walnuts to a bowl to cool, lower the heat to medium-low, and add the 6 tablespoons of butter to the pan. Melt the butter, swirling the pan occasionally and continue cooking until the butter is a deep golden brown color (being careful not to burn it). Once butter is browned, stir in the sage and season with salt. Remove pan from heat.
Cook pasta according to package directions. When it’s done drain it and return it to the pot. Toss the pasta with the roasted vegetables and the sage browned butter. Serve topped with toasted walnuts and freshly grated Gruyère cheese.
This recipe was inspired by the Pumpkin Pasta in Thyme Browned Butter at annies-eats.com
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!