Roasted Pumpkin Pasta with Thyme Browned Butter Sauce
INGREDIENTS
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For the pasta:
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1 (2 lb.) sugar (pie) pumpkin
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2 tbsp. olive oil
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Kosher salt and freshly ground black pepper
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1 lb. pasta shapes, such as orchiette
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8 oz. baby spinach leaves, rinsed and dried
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For the sauce:
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8 oz. unsalted butter
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1 tbsp. fresh thyme leaves
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Dash of freshly grated nutmeg
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Salt and pepper, to taste
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Grated cheese for serving, such as Gruyere or Parmesan
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