Ingredients

The following ingredients have 4 Servings
  • 500 g pumpkin or butternut squash (chopped into 1cm / ½ inch cubes (ish!))
  • 3 tablespoons olive oil
  • 20 sage leaves (left whole)
  • 10 sage leaves (chopped finely)
  • 300 g linguine ((or spaghetti, tagliatelle or any other pasta shape you like))
  • 100 g lardons or diced smoked bacon
  • 2 cloves garlic (crushed or grated)
  • ½ teaspoon chilli flakes
  • 300 g crème fraîche
  • Black pepper to taste
  • Grated parmesan to serve

Instruction

  • Preheat your oven to 220C / 200C / gas mark 7 / 425F.
  • Place the chopped pumpkin in a large roasting tin, so that it fits in a single layer and is nicely spread out (or use 2 roasting trays).
  • Drizzle over 2 tablespoons of olive oil and toss the pumpkin in the oil then arrange back into a single layer.
  • Roast in your preheated oven for 10 minutes.
  • After 10 minutes, remove the pumpkin from the oven and add the 20 whole sage leaves. Turn everything in the oil and roast for a further 10 minutes or until the pumpkin is soft and the sage leaves are crispy (but not burnt!).
  • While the pumpkin is roasting, cook the pasta according to packet instructions / your own preferences. Drain reserving a little of the cooking water.
  • While the pasta is cooking make the sauce. Heat the remaining 1 tablespoon of olive oil in a frying pan over a high heat for 1 minute. Add the bacon and fry for 3 minutes until lightly browned, stirring frequently.
  • Turn the heat right down, then add the garlic, chilli flakes and finely chopped sage. Fry gently for 1 minute then add the crème fraîche, black pepper and roasted pumpkin (but not the whole sage leaves).
  • Add the drained pasta and a couple of tablespoons of the pasta water to the sauce and stir until the sauce is warmed through and evenly coats the pasta.
  • Serve the pasta topped with the crispy roasted sage leaves and plenty of parmesan cheese.