Sage, Lemon, And Mozzarella Butter With Roasted Pumpkin

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 put the olive oil in a roasting pan and put the pan in a 400 degree oven for five minutes to heat the oil.
• 2 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.
• 3 in a food processor, add the butter, mozzarella, garlic, sage, and lemon juice and zest, blend into a paste.
• 4 put the butter mix a sheet of wax paper and chill for 20 minutes, or until it is firm enough to slice.
• 5 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.
• 6 toss to melt and combine.
• 7 enjoy!