Sometimes being a pretty decent home cook is a double-edged sword when we are out to eat.  I’m certainly no food critic, but occasionally a restaurant dish will fall short because I know we could have made it better at home.  Last fall we traveled to Vermont and had a very nice dinner at a very nice restaurant…except for my entree.  It was fine, but not great, and definitely did not fulfill its potential.  A pasta dish with roasted pumpkin and a browned butter sauce – that has all kinds of potential.

This fall I was waiting quite impatiently for pie pumpkins to be available so I could try my hand at this dish.  I’m happy to report this version was much more what I had hoped for the first time around.  The roasted pumpkin is creamy and slightly sweet, and when paired with the slightly nutty browned butter sauce, the combination is truly mouth-watering.  The grated Gruyere is a semi-optional serving suggestion, but Ben and I agreed that it took this dish to another level.  This is an easy yet sophisticated meal that is ideal for fall entertaining.  Enjoy!

Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog.  Head over to see my posts as well as more great recipes from the other awesome bloggers involved with the project!