Egg Noodles with Pumpkin Brown Butter and Sage
Our simple pumpkin brown butter sauce is made with pumpkin purée, butter, fresh sage, shallots and a little cream. It's perfect for coating broad egg noodles to make a delicious fall side dish that goes great with main dishes like baked or roasted chicken, pork chops, roast pork or baked ham.
- 8 ounces broad egg noodles
- 5 tablespoons unsalted butter, divided
- 1 medium shallot, very finely chopped
- 6 sage leaves, finely chopped
- 1/2 cup pumpkin purée
- 1/4 cup cream or half-and-half
- Salt and freshly ground black pepper
- Freshly ground nutmeg
- Cook and drain the egg noodles according to package directions. Add 1 tablespoon of the butter, toss to coat and season lightly with salt and freshly ground black pepper. Set aside.
- Heat the remaining 4 tablespoons of butter in a large skillet over medium-high heat until it begins to foam.
- Add the shallot and sauté until softened, 2 to 3 minutes. Add the sage and cook, stirring constantly, until the butter is lightly browned and has developed a nutty aroma.
- Don't leave unattended as the butter can go from browned to burned very quickly.
- Stir in the pumpkin puré and cream until smooth and well blended. Add the noodles and combine well. Season to taste with salt, pepper, and nutmeg.