Browned Butter and Pumpkin Lentil Pasta
So the last twenty-four haven’t been particularly fun – I had a bout of insomnia on Wednesday night, which is always super-fun… and just as I was beginning to recover, I find out that Miss Thing has Miss-placed her phone. Her iPhone. Her iPhone that she’s only had for about six months. Her iPhone that she didn’t tell us was missing until about 11PM. Four hours after the GPS tracking shows that the battery died. Needless to say we’re unhappy with her.
Anyways, as much as I could wax eloquent about how annoyed and frustrated and disappointed and everything else that I am right now – there isn’t much I can really do except wait, check the GPS occasionally and hope that a good samaritan turns it in. Of course, the longer it’s missing, the less likely that becomes. At any rate – a replacement phone will be coming out of Miss Thing’s allowance, should it come to that.
The one bright spot in yesterday evening, was this lovely pasta we enjoyed for dinner. I’ve been kicking around a lot of ideas in my head for different winter squash recipes – and in particular, the flavors of sage, browned butter and pumpkin had been coming up frequently as something I really wanted to do. Unfortunately, something or other was always coming up and I kept putting it off. Well last night, I had cleared out everything else that was queued up ahead of it, and was finally able to put my ideas in motion.
I had leftover roasted pumpkin already prepared from when I made the Ginger Pumpkin White Chocolate Blondies, and the lentils I made up as a background process earlier in the day, which made this dish simply fly together in about a half an hour. Although Miss Thing made her usual ‘winter squash blech’ face, she did eventually own up and say that it was pretty good, and Mr. Man enjoyed it as well. As for me, well – perhaps it was the anticipation… the week or so of kicking the idea around and planning for it, because I thought it was durn near one of my favorite pasta dishes evar. It was supah yum.
If you don’t have pumpkin – I’m sure you can use any other winter squash you like – butternut, acorn, delicata, etc… with equally yummy results. Because I was using pre-cooked pumpkin, I was slightly at the mercy of it’s texture – next time I would probably peel the pumpkin and roast it in chunks in the hopes of retaining some structure. When I tossed the pumpkin I had in with everything else, it kind of broke down and coated the pasta, almost like a sauce – which was good, but not quite what I had originally intended. In any case, I’m sure it would be good either way – although it might require further testing… in fact, I believe I have some butternut on my counter from my most recent FFTY box… I wouldn’t want to appear as if I’m not being thorough… Do you think Miss Thing will revolt if I make winter squash two nights in a row?
- 1 lb of Whole Wheat Pasta
- 1 qt Roasted Pumpkin; cut in to Chunks
- 1 and 1/2 cups Cooked Du Puy Lentils
- 1 stick of Butter
- 1/2 cup Feta Cheese; crumbled
- 1 large Shallot; minced
- 1 small onion; diced
- 4 cloves garlic; minced
- 1 tbs peeled, finely minced ginger
- 2 tbs Finely minced Sage
- 1/4 cup Cider Vinegar
- Kosher Salt to taste
- Bring a large pot of salted water to a boil
- Add the pasta and cook until Al Dente
- Drain the pasta and set aside
- Return the pot to the stove over medium heat
- Add the butter and cook, stirring occasionally, until butter turns golden brown in color and begins to smell nutty
- Add the onions and shallots and saute until onions are cooked through
- Stir in the ginger and garlic and cook for about 30 seconds.
- Remove from heat, and stir in the pasta, pumpkin, lentils, feta, sage and the Cider Vinegar
- Add Kosher Salt to taste