Autumn has a way of slowing everything down, and this is the kind of meal that embraces that rhythm. Sweet roasted pumpkin, fragrant sage and good pasta come together in a dish that is both comforting and elegant. It’s proof that a few seasonal ingredients can create something deeply satisfying.
Ingredients
Method
- Preheat the oven to 200°C (400°F).Toss the pumpkin with two tablespoons of olive oil, salt and pepper. Roast for 30–35 minutes until caramelised and tender.Cook the pasta in generously salted boiling water until al dente, reserving a cup of the cooking water.While the pasta cooks, melt the butter with the remaining olive oil in a large pan over medium heat. Add the garlic and sage leaves, allowing the butter to foam gently until the sage becomes crisp and fragrant. Remove the garlic.Add the roasted pumpkin to the pan, gently crushing some of the cubes with the back of a spoon to create a light, creamy sauce while leaving others whole.Add the drained pasta together with a splash of the reserved pasta water and toss until everything is coated.Stir through the Parmesan, adjusting the consistency with a little more pasta water if needed.Finish with black pepper, extra Parmesan, crispy sage leaves and toasted hazelnuts or walnuts if using.
To Serve
- Bring the pan straight to the table and let everyone help themselves. Pair with a crisp green salad and a glass of dry white wine for an effortless autumn lunch or supper.
The Sobremesa Tip
- Brown butter and sage are one of the simplest—and most rewarding—flavour combinations in the kitchen. Use the best seasonal pumpkin you can find, don't rush the roasting, and let the caramelised edges do much of the work. A little lemon zest over the finished dish adds brightness and balances the sweetness beautifully.