No ImageSquid Ink Pasta with Pumpkin, Sage and Browned Butter

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  1. Megan Walsh

    5 star recipe! Made this tonight for a Halloween dinner. I bought squid ink pasta and was searching for a recipe online. I used 2 large fairytale baking pumpkins. I cooked for 1.5 hours. SO delicious, loved the sage brown butter, and the brown sugar. I served the pasta just like you said, in the pumpkins. Everyone loved the dish, saving to my recipes!

    xxxxxyyyyy

  2. Patience

    Made this at work and everyone loved it! Used black bean pasta to make it vegan!

    xxxxxyyyyy

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  3. Karlette

    I made this last night, and it was delish! The recipe is so simple that I thought it might be bland. Was I wrong! I use squid ink pasta from time to time, but always with some sort of seafood–shrimp, crayfish, etc. Paring it with the browned butter and sage–in a pumpkin shell no less, brilliant! My husband raved about it! I will be making this again and again! Thank you.

    xxxxxyyyyy

  4. Glitterati

    I love squid ink pasta! The first time I had it was at this little trattoria in Venice. I ordered not knowing what it was, and our very sweet server only spoke enough English to convey that it was a seafood pasta dish. Imagine my surprise when the plate arrived! But it was so delicious. I’ve tried recreating a “ghetto” version — just regular pasta, but tossed with warmed garlic, crushed red pepper, & tinned squid in its ink. Not quite the same as Venice, but still tasty. Looking forward to trying this creative recipe!

  5. JLE

    When I lived in Taiwan several years ago, I was intrigued by the black bread that many of the local bakeries served. Being adventurous enough to try anything (you have to be in a foreign country!), I quickly fell in love with these mini loaves with a crusty texture and such a unique flavour. It was months later that I found out the bread was flavoured with squid ink, much to my surprise! Living in Saskatchewan, I haven’t found any squid ink products yet, oh how I would love to have some black bread right now! Thanks for the reminder….. :)

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