This time of year, I start getting a little crazy with pasta. I begin to wonder how it would taste with sweet potatoes, ginger, and other flavors I associate with fall. Some of these are classic and expected: Sage, brown butter, butternut squash (like in this pasta). But I also like to push pasta beyond these wonderful yet simple combinations. How would pasta be with rutabaga? Or turnips? Or scrambled up with a huge mess of bitter fall greens — escarole, beet tops, winter spinach?
Do you do this? Do you crave pasta in the fall? If so, what is your favorite autumn pasta dish? A butternut squash lasagna? Scarlet beet pasta? How do fall and pasta go together?
Related: Recipe: Pasta with Butternut Squash, Sage, and Pine Nuts
(Image: Faith Durand)