Sage, Lemon, And Mozzarella Butter With Roasted Pum

Name: Sage, Lemon, And Mozzarella Butter With Roasted Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 onto 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!

1165

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Sage, Lemon, And Mozzarella Butter With Roasted Pumpkin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sage, Lemon, And Mozzarella Butter With Roasted Pumpkin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions