Spaghetti with Pumpkin and Sage
Spaghetti with pumpkin and sage is a modern pasta dish rooted in Northern Italian traditions, yet it resonates across Central Europe—especially in Austria. Inspired by Renaissance-era recipes like tortelli di zucca from Ferrara, this dish transforms classic flavours into a simpler, contemporary form.
Austria, with its historical ties to Northern Italy and love for seasonal ingredients, has warmly embraced such combinations. In particular, the Styrian region is famous for its pumpkin culture, including the prized Kürbiskernöl, making Austrian kitchens naturally attuned to pumpkin-based dishes. The pairing with sage adds not just aroma, but heritage—ancient Romans believed sage brought wisdom and long life. Whether served in a Viennese bistro or a rustic Alpine inn, this pasta bridges tradition and innovation, showing how timeless culinary ideas adapt and flourish across borders. A true celebration of autumn on a plate.
Serving:
3
Preparation time:
45 min
Calories per person:
Ingredients
Marodi Spaghetti: 200 g
Butternut squash, diced: 250–300 g
Olive oil: 1 tablespoon
Butter or extra olive oil for a vegan version: 1 tablespoon
Shallot: 1 small (or spring onion as a substitute)
Fresh sage leaves, chopped: 10 grams
Roughly chopped walnuts: 50 grams
Cooked chickpeas or rinsed canned chickpeas: 100 grams
Garlic, finely chopped: 1–2 cloves
Juice of half a lemon
Balsamic vinegar: 20 ml
Fresh kale: 2 handfuls
Grated Pecorino cheese: for serving, optional
Salt: as needed
Freshly ground black pepper: as needed
Preparation instructions:
- Preheat the oven to 180 °C
- Place the diced butternut squash on a baking tray, drizzle with a little olive oil, season with salt and pepper, and mix well
- Roast until softened and lightly caramelized, then remove and set aside
- Cook the spaghetti in a large pot of salted water according to the package instructions
- Reserve at least one cup of the pasta water before draining
- In a large pan, heat olive oil and melt the butter over medium-high heat
- Add the chopped shallot and sauté until translucent
- Stir in the chopped sage and fry briefly until fragrant
- Add the walnuts, roasted squash, chickpeas, and garlic, and fry briefly while stirring until everything is lightly seared, making sure the garlic doesn’t burn
- Add lemon juice and a little balsamic vinegar and stir
- Add the cooked spaghetti and fresh kale to the pan
- Stir until the kale wilts
- Gradually add the reserved pasta water until the sauce comes together and everything becomes juicy
- Stir in half of the chopped parsley
- Remove from heat and add grated Pecorino cheese if desired
- Serve with the remaining fresh parsley and a bit more cheese on top
Nutritional value:
Carbohydrates: 79.7 g
Protein: 17.3 g
Fat: 19.0 g
Origin of the recipe:
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