Pumpkin Spätzle: Delicious Walnut & Sage Noodles!

Kuerbis Spaetzle Walnuss Salbei – just hearing these words evokes images of cozy autumn evenings and a plate full of comforting, golden deliciousness. Have you ever craved a dish that perfectly encapsulates the warmth and bounty of the fall season? Today, I am absolutely thrilled to share a recipe that does just that, transforming humble ingredients into something truly extraordinary. This exquisite German-inspired creation brings together the tender chewiness of homemade spaetzle with the creamy sweetness of roasted pumpkin, the earthy crunch of walnuts, and the aromatic whisper of fresh sage.

Historically, spaetzle has been a beloved staple in Swabian cuisine, a simple yet versatile noodle often served as a hearty accompaniment. By infusing it with seasonal pumpkin and pairing it with the sophisticated flavors of walnut and sage, we elevate a traditional comfort food into a gourmet experience. People adore this dish not just for its incredible taste—a symphony of sweet, savory, and nutty notes—but also for its delightful textural contrasts. The soft, pillowy spaetzle, the slight bite of the pumpkin, and the satisfying crunch of the walnuts create an unforgettable culinary journey. It’s remarkably convenient to prepare, especially for a dish that feels so elegant, making it a perfect weeknight meal or an impressive addition to any autumnal gathering. Preparing this Kuerbis Spaetzle Walnuss Salbei offers a wonderful way to celebrate the flavors of the season, and I promise, your taste buds will thank you profusely.

Ingredients:

• For the Kuerbis Spaetzle Dough:

  • 500g (about 1.1 lbs) fresh pumpkin puree (Hokkaido or Butternut work wonderfully)
  • 300g (about 2 ½ cups) all-purpose flour, plus extra for dusting
  • 100g (about ¾ cup) semolina flour (or additional all-purpose flour for a softer texture)
  • 4 large eggs, at room temperature
  • 60ml (¼ cup) milk (whole milk preferred for richness)
  • ½ teaspoon ground nutmeg, freshly grated for best flavor
  • 1 teaspoon fine sea salt, plus more for the cooking water
  • ¼ teaspoon freshly ground black pepper

• For the Walnuss-Salbei Butter Sauce:

  • 150g (about ¾ cup) unsalted butter
  • 60g (about ½ cup) walnuts, roughly chopped
  • 20-25 fresh sage leaves, picked from their stems, preferably small to medium-sized
  • 2 cloves garlic, finely minced (optional, for an extra layer of flavor)
  • Pinch of red pepper flakes (optional, for a subtle heat)
  • Salt and freshly ground black pepper to taste

• For Garnish:

  • Freshly grated Parmesan or Pecorino cheese
  • A few extra fresh sage leaves
  • Additional toasted walnuts

Getting Started: Preparing the Pumpkin Puree

Before we dive into making our delightful Kuerbis Spaetzle Walnuss Salbei, the very first step is to prepare your pumpkin puree. This foundational ingredient will infuse our Spätzle with its beautiful color and subtle sweetness. I usually opt for Hokkaido pumpkin because its skin is edible and it has a wonderful, naturally sweet flavor, but butternut squash also works brilliantly. If you’re using a different variety, you might need to peel it first.

1. Prepare the Pumpkin: Preheat your oven to 200°C (400°F). Carefully cut your pumpkin in half, scoop out the seeds and fibrous bits with a spoon. You don’t need to peel a Hokkaido pumpkin, but if using butternut or another variety with a tough skin, now is the time to peel it. Cut the pumpkin flesh into roughly 1-inch cubes.
2. Roast for Flavor: Spread the pumpkin cubes in a single layer on a baking sheet lined with parchment paper. Drizzle with a tiny bit of olive oil (just a touch to prevent sticking) and a pinch of salt. Roast for 20-25 minutes, or until the pumpkin is fork-tender and slightly caramelized at the edges. Roasting really brings out its natural sweetness and deepens the flavor, which is key for our Kuerbis Spaetzle.
3. Puree to Perfection: Once roasted, transfer the hot pumpkin cubes to a food processor or use an immersion blender. Blend until you achieve a completely smooth and lump-free puree. If the puree seems too wet, you can gently heat it in a saucepan over medium-low heat, stirring constantly, to evaporate some of the excess moisture. This is an important step because too much moisture will result in a very sticky Spätzle dough. You want a thick, smooth puree. Let it cool completely before proceeding to the next step. I often do this a day in advance to save time.

Crafting the Kuerbis Spaetzle Dough

Now that our vibrant pumpkin puree is ready and cooled, it’s time to bring together the ingredients for our characteristic Kuerbis Spaetzle dough. The key here is to achieve the right consistency – not too stiff, not too runny – to ensure the Spätzle turn out light and tender.

1. Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, semolina flour, freshly grated nutmeg, sea salt, and black pepper. Whisk them together thoroughly to ensure all the spices and salt are evenly distributed throughout the flours. This prevents pockets of seasoning later on.
2. Wet Ingredients and Pumpkin: In a separate medium bowl, whisk the eggs and milk until well combined. Add the cooled pumpkin puree to this egg mixture and whisk vigorously until everything is homogenous. You should have a creamy, orange-hued liquid.
3. Form the Dough: Pour the wet pumpkin-egg mixture into the bowl with the dry ingredients. Using a sturdy wooden spoon or a stand mixer with a paddle attachment, mix everything together. Start slowly, then increase speed, mixing for about 5-7 minutes. The goal is to develop the gluten in the flour. You’ll notice the dough becoming smoother, more elastic, and somewhat sticky but pulling away from the sides of the bowl. The consistency should be thick and somewhat elastic, resembling a very thick pancake batter or a soft cookie dough. It should not be pourable, but rather reluctant to fall from the spoon. If it seems too thick, add a tablespoon of milk at a time until the desired consistency is reached. If it’s too thin, a tablespoon of flour can be added.
4. Rest the Dough: This step is crucial for tender Spätzle. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for at least 30 minutes, or up to an hour. Resting allows the flour to fully hydrate, resulting in a more pliable and tender dough that will yield wonderfully light Kuerbis Spaetzle. Do not skip this!

Cooking the Kuerbis Spaetzle to Perfection

With our dough rested and ready, it’s time for the fun part: cooking our beautiful Kuerbis Spaetzle. This process is surprisingly quick, and you’ll want to have everything set up beforehand for a smooth operation.

1. Prepare the Cooking Station: Bring a large pot of generously salted water to a rolling boil. It should taste almost like seawater, as this is where the Spätzle will get most of its seasoning. While the water is heating, set up a bowl of ice water nearby – this is optional but helps stop the cooking process and keeps the Spätzle firm if you’re not serving immediately. Also, have a colander ready.
2. Cook the Spätzle: There are several ways to form Spätzle:
   • Using a Spätzle Press: This is my preferred method for consistency. Place a portion of the dough (about 1 cup) into the press and press it directly into the boiling water. Move the press over the pot to distribute the Spätzle evenly.
   • Using a Spätzle Board/Scraper: If you’re a traditionalist, spread a thin layer of dough onto a damp Spätzle board (or a regular cutting board). Hold the board at an angle over the boiling water and use a Spätzle scraper or a sharp knife to quickly scrape thin strips of dough directly into the water. This method requires a bit of practice but yields beautiful, rustic shapes.
   • Using a Colander/Grater: For a simpler approach, use a large-holed colander or coarse grater. Place it over the pot of boiling water, spoon some dough into it, and press the dough through the holes with a spatula or wooden spoon.

   Cook the Spätzle in batches to avoid overcrowding the pot, which can lower the water temperature and make them mushy. The Spätzle will sink to the bottom then float to the surface when they are cooked. This usually takes only 1-2 minutes per batch. They should be tender yet slightly chewy (al dente).

3. Drain and Cool (Optional): Once the Spätzle float to the top, use a slotted spoon or a spider strainer to remove them from the water. If you’re not serving immediately, plunge them into the ice bath for about 30 seconds, then drain thoroughly. If serving right away, simply drain them well and transfer them to a large bowl. Repeat with the remaining dough.
4. Keep Warm or Store: If cooking ahead, you can toss the drained Spätzle with a tiny bit of olive oil to prevent sticking. They can be stored in the refrigerator for up to 2 days. Reheat by gently sautéing in a pan with a little butter or by briefly plunging into hot water. For fresh, warm Kuerbis Spaetzle, move directly to the next step.

The Aromatic Walnuss-Salbei Butter Sauce

The crowning glory of our dish, this rich and fragrant Walnuss-Salbei butter sauce, ties all the elements of our Kuerbis Spaetzle Walnuss Salbei together. The nutty flavor of toasted walnuts, the earthy aroma of fresh sage, and the browned butter combine to create an irresistible coating for our tender Spätzle.

1. Toast the Walnuts: In a large, deep skillet or frying pan, melt 1 tablespoon of the butter over medium heat. Add the chopped walnuts and toast them for 3-5 minutes, stirring frequently, until they are fragrant and lightly golden brown. Be careful not to burn them, as walnuts can turn bitter quickly. Remove the toasted walnuts from the pan and set them aside. We’ll add them back later to maintain their crunch.
2. Infuse the Butter with Sage: Add the remaining butter to the same skillet over medium-low heat. Let the butter melt slowly. Once melted, add the fresh sage leaves. The sage will start to crisp up and release its wonderful aroma. Continue to cook, swirling the pan occasionally, until the butter turns a beautiful nutty brown color (it will smell like toasted hazelnuts) and the sage leaves are crispy. This is what we call “beurre noisette.” It usually takes about 5-8 minutes. Keep a close eye on it, as it can go from perfect to burnt very quickly.
3. Add Garlic and Red Pepper Flakes (Optional): If you’re using garlic and red pepper flakes, add them to the browned butter during the last minute of cooking. This allows the garlic to mellow slightly and the pepper flakes to infuse their subtle heat without burning. The aroma at this stage is absolutely divine!
4. Season the Sauce: Remove the pan from the heat. Season the sage butter sauce with a good pinch of salt and freshly ground black pepper. Taste and adjust as needed. Remember, the salted cooking water for the Spätzle provides some seasoning, so be mindful not to over-salt the sauce initially.

Bringing it All Together: Assembling and Serving Your Kuerbis Spaetzle Walnuss Salbei

This is where the magic happens and all our hard work culminates in a dish that’s truly special. The warm, tender Kuerbis Spaetzle will soak up all the glorious flavors of the Walnuss-Salbei butter sauce, creating a harmonious and comforting meal.

1. Combine Spätzle and Sauce: Add the cooked and drained Kuerbis Spaetzle directly into the skillet with the warm Walnuss-Salbei butter sauce. Toss gently to ensure every piece of Spätzle is coated with the rich, aromatic butter. The heat from the Spätzle will help further warm the sauce and meld the flavors. If your Spätzle were pre-cooked and cooled, you might want to gently re-warm them in a separate pan with a touch of butter first, or simply toss them in the hot sauce for a minute or two until heated through.
2. Add Walnuts Back: Stir in about two-thirds of the toasted walnuts. Reserving some for garnish ensures a lovely textural contrast upon serving.
3. Final Seasoning and Plating: Taste the entire dish and adjust seasoning if necessary. You might find it needs another pinch of salt or a grind of black pepper. Serve the Kuerbis Spaetzle Walnuss Salbei immediately onto individual plates or a large serving platter.
4. Garnish and Serve: Garnish generously with freshly grated Parmesan or Pecorino cheese. Sprinkle the remaining toasted walnuts and a few fresh sage leaves over the top for an extra touch of beauty and flavor. This dish is perfect as a vegetarian main course, or it can be a fantastic side dish for roasted meats or poultry. The vibrant color and comforting flavors make it a truly memorable meal.

My Top Tips for the Best Kuerbis Spaetzle Walnuss Salbei

• Quality of Pumpkin: Always use a good quality, sweet pumpkin for your puree. Hokkaido and Butternut are stellar choices. If your pumpkin is a bit bland, a tiny pinch of sugar or a splash of maple syrup in the puree can enhance its natural sweetness.
• Dough Consistency is Key: Pay close attention to the dough’s texture. It should be thick and somewhat sticky, but not soupy. This is the single most important factor for perfectly textured Spätzle.
• Don’t Overcrowd the Pot: Cook your Kuerbis Spaetzle in batches. Overcrowding cools the water, leading to gummy Spätzle. Give them room to swim!
• Browning the Butter: Keep a keen eye on your butter when making the sage butter sauce. It can go from perfectly nutty and golden to burnt in a matter of seconds. The smell should be fragrant and toasty, like hazelnuts, not acrid.
• Fresh Sage Makes a Difference: While dried sage can be used in a pinch, fresh sage provides an unparalleled aroma and flavor to the Walnuss-Salbei butter sauce.
• Resting Time: Do not skip resting the dough. It allows the gluten to relax and the flour to fully hydrate, making for more tender and easier-to-handle Spätzle.
• Taste as You Go: From the pumpkin puree to the Spätzle dough and the final sauce, taste at every stage to ensure the seasoning is just right.
• Serving Immediately: While you can prepare components ahead, the Kuerbis Spaetzle Walnuss Salbei is truly at its best when assembled and served warm, allowing the fresh flavors to shine.

Conclusion:

So, there you have it! We’ve journeyed through the creation of a dish that truly embodies comfort, elegance, and the vibrant flavors of the season. This isn’t just another meal; it’s an experience, a symphony of textures and tastes that will warm you from the inside out. I truly believe this recipe is a must-try for anyone looking to add a touch of rustic sophistication to their culinary repertoire. The creamy, slightly sweet notes of the squash perfectly complement the hearty spaetzle, while the crisp walnuts and aromatic sage add layers of complexity that are simply irresistible. It’s a testament to how simple, quality ingredients, when brought together with a little love and attention, can create something truly extraordinary. Whether you’re a seasoned home cook or just starting to explore the joys of the kitchen, you’ll find this dish incredibly rewarding to prepare and even more delightful to savor. It’s the kind of meal that makes you feel good, both while cooking it and while sharing it with loved ones around the table, making every bite a celebration of wholesome, delicious food.

When it comes to enjoying this delightful creation, the possibilities are wonderfully varied. My absolute favorite way to serve it is as a hearty main course, perhaps alongside a simple, crisp green salad tossed with a light vinaigrette. The freshness of the salad provides a beautiful contrast to the richness of the spaetzle, creating a perfectly balanced meal. However, don’t underestimate its potential as an exquisite side dish! Imagine it gracing your holiday table next to a perfectly roasted pork loin or a succulent chicken breast. The earthy, nutty, and savory notes make it an ideal companion to a wide range of proteins, elevating any spread. For an extra touch of indulgence, a sprinkle of freshly grated Parmesan or Pecorino Romano just before serving can add a wonderful salty tang that complements the dish beautifully. You could also garnish with a few extra toasted walnut halves for an added crunch and visual appeal, or a scattering of fresh sage leaves to heighten that aromatic profile and make it look as good as it tastes. A dollop of crème fraîche or sour cream on the side can also add a lovely cooling counterpoint.

Variations to Make it Your Own

But the magic doesn’t stop there! One of the things I love most about cooking is the freedom to experiment and make a recipe truly your own. If you’re feeling adventurous, consider swapping out the butternut squash for another autumnal gourd, like Hokkaido pumpkin, delicata squash, or even acorn squash, each bringing its own subtle nuances to the flavor profile. For herb lovers, a sprig of fresh thyme or a hint of rosemary could also be fantastic additions, though I personally find the sage to be absolutely essential for that authentic taste we’re aiming for. To make it a more substantial meal, especially for non-meat eaters, sautéed wild mushrooms, caramelized onions, or even a handful of crumbled, pan-fried halloumi cheese could be folded in at the end. For those who enjoy a bit of spice, a tiny pinch of red pepper flakes can add a subtle warmth that lingers on the palate without overpowering the delicate flavors. And of course, for a truly decadent touch, a drizzle of high-quality truffle oil just before serving can transform this already incredible dish into something truly gourmet. This versatility is part of what makes the Kuerbis Spaetzle Walnuss Salbei so special – it’s a foundation for so much culinary creativity, allowing you to tailor it perfectly to your taste and mood.

Now, it’s your turn! I genuinely hope that reading through this recipe has inspired you to step into your kitchen and give this wonderful dish a try. Trust me, the effort is well worth the reward. There’s something incredibly satisfying about creating such a flavorful and comforting meal from scratch, knowing exactly what ingredients went into it. Don’t be shy; embrace the process, savor the aromas that will fill your home, and most importantly, enjoy the delicious outcome. Once you’ve whipped up your own batch, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you put your own unique spin on it? What did your family and friends think? Please feel free to share your thoughts, your photos, and any delightful variations you discovered in the comments below or on social media. Your feedback not only brightens my day but also helps inspire others in our wonderful community of food lovers. So go ahead, get cooking, and let’s celebrate the joy of good food together! Happy cooking and happy eating!