An Italian-inspired recipe distinctive to autumn, where roasted pumpkin blended with butter and sage is wrapped around pasta. Its lightly sweet aroma makes a difference at guest tables.
Toss the diced pumpkin with olive oil and salt, and bake in a preheated oven until soft and lightly browned.
Boil the pasta in plenty of salted water according to the package instructions and drain, reserving a bit of the cooking water.
Melt the butter in a pan and add the garlic and sage leaves; sauté for 1-2 minutes until the leaves become slightly crisp, then remove from heat.
Add the baked pumpkin, boiled pasta, and, if needed, the cooking water to the sage butter and mix; serve topped with grated parmesan and black pepper.
Important: Be careful not to burn the sage leaves while frying them in butter — they can burn in a few seconds and leave a bitter taste. Allergen: contains dairy (butter, cheese).
If you slice the pumpkin thinly before roasting it, it cooks faster and caramelizes, deepening its flavor even more.
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