Pumpkin and Sage Pasta Bake

Ingredients

• 800 gram butternut pumpkin, cubed
• 2 tablespoon olive oil
• 400 gram penne
• 30 gram butter
• 12 piece fresh sage leaves
• 2 clove garlic, crushed
• 300 millilitre thickened cream
• 1/2 cup parmesan, grated
• 1 cup mozzarella, grated

Instructions

1. 1Preheat the oven to 200°C.
2. 2Toss the pumpkin with the oil on a lined tray and roast for 25 minutes until tender and golden.
3. 3Meanwhile, boil the penne in salted water for 2 minutes less than the packet says, then drain.
4. 4Melt the butter in a small pan and fry the sage leaves for 1 minute until crisp, then set aside.
5. 5Add the garlic and cream to the sage butter pan and warm gently for 2 minutes.
6. 6Combine the pasta, roasted pumpkin, cream sauce and parmesan in a baking dish.
7. 7Top with the mozzarella and bake for 20 minutes until golden and bubbling.
8. 8Scatter with the crispy sage leaves and serve.