Caramelized figs and pumpkin pasta in sage butter, over kabocha squash
Pasta and macaroni
Italian cuisine
Here’s what I like about this recipe. First, it is unusual and seasonal, which makes for a really appealing dinner on a crisp autumn night. Second, the figs in this recipe are cooked. Fall figs can be a little unyielding and are improved greatly by cooking. Last but not least, I adore Calvados. Calvados matches nicely with the maple syrup and gives a wonderful apple flavor. I serve this pasta with an apple baked in cinnamon and maple syrup.
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