An autumn-inspired Italian-style dish that pairs roasted pumpkin with pasta tossed in butter and sage. Its mildly sweet flavor makes it a standout at the table.
Toss the cubed pumpkin with olive oil and salt. Roast in a preheated oven until tender and lightly browned.
Cook the pasta in plenty of salted water according to the package directions, then drain, reserving some of the cooking water.
Melt the butter in a pan and add the garlic and sage leaves. Cook for 1–2 minutes, until the leaves are lightly crisp, then remove from the heat.
Add the roasted pumpkin and cooked pasta to the sage butter, along with a little pasta water if needed, and toss. Serve topped with grated Parmesan and black pepper.
Take care not to burn the sage leaves while frying them in butter; they can burn within seconds and turn bitter. Allergens: wheat (gluten) and dairy (butter and cheese).
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