Sage Lemon And Mozzarella Butter With Roasted Pumpkin Recipes

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SAGE, LEMON, AND MOZZARELLA BUTTER WITH ROASTED PUMPKIN



Sage, Lemon, and Mozzarella Butter With Roasted Pumpkin image

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

Provided by I Cook Therefore I

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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!

Nutrition Facts : Calories 569.9, Fat 27.6, SaturatedFat 13.2, Cholesterol 58.5, Sodium 310.1, Carbohydrate 63.3, Fiber 3.1, Sugar 3.5, Protein 18.7

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