Here’s a recipe you can make with any leftover pumpkin and turkey. It’s a quick weeknight meal, but it also makes for a great appetizer course at a fall dinner party.
Not only do the colors scream “AUTUMN!” the nutty browned butter and sweet pumpkin taste like fall. The list of ingredients may be small, but by letting the butter, shallots and pumpkin really brown, the Maillard Reaction does all the heavy lifting.
- 8 ounces pasta, boiled according to package directions
- 4 tablespoons butter
- 1 shallot diced
- 1 cup kabocha squash cut into 1/4-inch cubes
- 1 cup cooked turkey cut into bite-size pieces
- 1 tablespoon chopped parsley or sage
- Boil the pasta according to the package directions.
- Add the butter to the pan and heat over medium heat until the butter is sizzling and has just started to turn brown. Add the shallots and kabocha and fry until golden brown around the edges and the pumpkin is tender. Add the turkey, then salt and pepper to taste.
- Add the pasta to the pumpkin and turkey and toss to coat evenly. Add the parsley, toss and serve immediately.
This recipe was originally posted on PBS Food.