Name: Sage, Lemon, and Mozzarella Butter With Roasted Pumpkin
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 lb pumpkin or 1 lb butternut squash, peeled and cubed; 1 teaspoon cumin seed; 5 ounces fresh mozzarella cheese, drained and coarsely chopped; 4 tablespoons butter, softened; 2 garlic cloves, crushed; 2 teaspoons chopped fresh sage; 1 lemon, juice and zest of, grated; 10 ounces dried fusilli, cooked according to package directions; salt; pepper

Recipe by I Cook Therefore I

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Another one from "Pasta" that I want to try but haven't gotten around to it. Posted for ZWT III.

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

2 tablespoons olive oil
1 lb pumpkin or 1 lb butternut squash, peeled and cubed
1 teaspoon cumin seed
5 ounces fresh mozzarella cheese, drained and coarsely chopped
4 tablespoons butter, softened
2 garlic cloves, crushed
2 teaspoons chopped fresh sage
1 lemon, juice and zest of, grated
10 ounces dried fusilli, cooked according to package directions
salt
pepper

directions

Put the olive oil in a roasting pan and put the pan in a 400 degree oven for five minutes to heat the oil.
Add the cumin seeds to the roasting pan, and then add the pumpkin or squash and roast in the oven for about a half hour to roast.
In a food processor, add the butter, mozzarella, garlic, sage, and lemon juice and zest, blend into a paste.
Put the butter mix onto a sheet of wax paper and chill for 20 minutes, or until it is firm enough to slice.
Add the roasted squash or pumpkin to the cooked pasta in a large pan (both should still be hot) and then slice or dice up the butter and add it to the pasta and squash or pumpkin.
Toss to melt and combine.
Enjoy!

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