Tis The Season Blend with Pumpkin Brown Butter Sauce

Instructions: 

1. Preheat oven to 350°F. 
2. Brush cut sides of pumpkin halves with oil. Arrange pumpkin halves, cut side down, on a large rimmed baking sheet lined with parchment paper. Bake in oven until very tender when pierced with a fork, about 50 minutes. Remove from oven, and let cool for 10 minutes.
3. Scoop flesh from pumpkin. Transfer to a food processor. Discard pumpkin shell. Add apple cider and process until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Add brown sugar, honey, vinegar, cinnamon, ginger, salt, nutmeg, and cloves. Process until smooth, about 20 seconds, stopping to scrape down sides as needed.
4. Transfer pumpkin mixture to a saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook, stirring occasionally, until mixture is reduced by 1/3 and turns slightly darker in color, about 25 minutes. Remove from heat. Let cool to room temperature, about 30 minutes.
5. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving 1 cup of pasta water, and set aside. 
6. In a small skillet over medium-high heat, melt the butter. Add red pepper flakes, shallots, sage, and salt & pepper. Whisk until butter begins to bubble and brown. Stir in pumpkin butter, a splash of pasta water and whisk to combine until saucy. Add pasta and toss to combine. 
7. Divide the pasta into serving dishes and garnish with Parmigiano-Reggiano. Serve and enjoy!