- 1/2 sugar pumpkin
- 6 tablespoons extra-virgin olive oil, divided
- 1 tablespoon honey
- 1 teaspoon kosher salt, plus more to taste
- 1 small bunch fresh sage, stems removed
- 1/4 cup pine nuts
- 1/2 cup (1 stick) salted Président butter
- 1 lb fresh short pasta, like cavatelli or penne
- 1 cup grated Président Manchego cheese
- coarse sea salt, like Maldon
- Preheat oven to 450 degrees. Using a sharp vegetable peeler, remove the tough outer peel of the pumpkin. (I find it easiest to peel in wide horizontal strips.) Cut the pumpkin into 1-inch cubes, then toss in a large bowl with 2 tablespoons olive oil, the honey and kosher salt.
- Spread the pumpkin out in a single layer on a foil-lined baking sheet, then roast for 30 - 40 minutes, tossing once, until pumpkin is cooked through and begins to turn golden-brown on the edges. Remove from the oven and set aside.
- In a small saucepan over medium-high, heat the remaining 1/4 cup of olive oil. Test the oil by adding a drop of water to the pan; if it sizzles, it's ready. Drop half of the sage leaves into the oil and let them fry for 15 seconds. Use a slotted spoon to remove the leaves from the oil, then let drain on a paper-towel lined plate. Repeat with the remainder of the sage leaves.
- Pour the oil from the pan, then return to the stove. Turn the heat down to medium-low. Add the pine nuts and let them start to toast for about 2 minutes. Add the butter and let it melt, then allow it to cook until it starts to brown, about 3 minutes. Turn the heat off and season with a pinch of salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
- Drain the pasta, then transfer to a large serving bowl. Toss well with pumpkin, brown butter sauce and half of the grated Manchego. Just before serving, top with the remainder of the Manchego and a liberal sprinkle of sea salt.