- 1 small pumpkin
- 1 tsp olive oil
- fresh sage
- 1 Tbs unsalted butter
- freshly grated Parmesan cheese
Cut the top off the pumpkin and scoop out the seeds. (When I opened my pumpkin and found that it was partially rotted on the inside, I simply removed the yucky part.) Cube the flesh of the pumpkin and place the cubes in a large bowl. Add the olive oil and salt and pepper to taste. Place on a cookie sheet and bake at 375 degrees for 30 minutes (or until tender).
While the pumpkin is baking, finely chop a shallot (or 1 Tbs of onion if you don't have a shallot) and sautee it in the butter. Add several chopped leaves of fresh sage and a pinch of nutmeg about halfway through.
Cook the linguine and, when finished, add a touch of olive oil and a scoop of freshly grated Parmesan cheese. Add the pumpkin and drizzle the sage brown butter. Voila!