Give Now

Earth Eats: Real Food, Green Living

Thanksgiving Turkey Leftovers With Kabocha Squash And Pasta

Who's got Thanksgiving leftovers? Set aside some turkey for this pasta recipe.

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.

Turkey With Kabocha Squash And Pasta


  • 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
  • Parmigiano-Reggiano
  • 1 tablespoon chopped parsley or sage


  1. Boil the pasta according to the package directions.
  2. 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.
  3. 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.

Earth Eats Staff

Earth Eats Staff is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture.

View all posts by this author »

What is RSS? RSS makes it possible to subscribe to a website's updates instead of visiting it by delivering new posts to your RSS reader automatically. Choose to receive some or all of the updates from Earth Eats:

Support For Indiana Public Media Comes From

About Earth Eats

Search Earth Eats

Earth Eats on Twitter

Earth Eats on Flickr

Harvest Public Media