Serves 3 to 4

• 1 pound dried pasta (pappardelle, tagliatelle, spaghetti, and penne all work well)
• 2 tablespoons butter
• 7 to 8 sage leaves (a small handful)
• 2/3 cup kabocha (or other squash) puree
• 1/4 cup crème fraîche
• pinch nutmeg
• 1/8 teaspoon cinnamon
• about 1/4 to 1/3 cups reserved pasta water, for thinning
• salt and pepper to taste
• 2 to 3 tablespoons chopped walnuts or almonds, for garnish (optional)
1. Bring a large pot of well-salted water to boil. Add the pasta and let cook according to package
directions. (If using fresh pasta, you may want to wait until the sauce is done to cook the pasta,
since it will take much less time.)
2. While the pasta is cooking, make the sauce. Melt the butter over medium-low heat in a large
saucepan or wok. Add the sage leaves and cook, swirling the pan occasionally, until butter
browns and sage leaves are crispy (about two minutes). Remove the sage leaves and set aside.
Add the kabocha, crème fraîche, nutmeg and cinnamon and stir until smooth. Taste and season
with salt and pepper to taste. Turn the heat to its lowest setting.
3. Use a pasta claw or tong to remove the pasta and add it directly to the sauce, letting some of the
starchy water come with it. Toss the pasta until well-coated in sauce.
4. Add another ladle or two of the pasta water, as needed, to loosen the sauce. Garnish with the
reserved sage leaves, and a handful of chopped walnuts or almonds, if desired. Serve
immediately.