Ingredients:

  • 1 (approximately 2 lb / 900g) sugar pumpkin or butternut squash, halved, seeded
  • 2 tablespoons olive oil (30ml)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 pound (450g) pasta (penne, rigatoni, or farfalle work well)
  • 4 tablespoons (60ml) olive oil, divided
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) dry white wine, such as Sauvignon Blanc (optional)
  • 1 cup (240ml) vegetable broth
  • 4 ounces (115g) feta cheese, crumbled
  • ½ cup (50g) toasted walnuts, roughly chopped
  • ¼ cup (15g) fresh sage leaves, chopped
  • Freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss pumpkin halves with olive oil, salt, and pepper. Place cut-side up on a baking sheet and roast until tender, about 30-40 minutes.
  2. While the pumpkin roasts, cook pasta according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute.
  4. Deglaze the pan with white wine (if using), scraping up any browned bits. Let it reduce slightly, then add vegetable broth and bring to a simmer.
  5. Once the pumpkin is cool enough to handle, scoop out the flesh and add it to the skillet. Mash some of the pumpkin to create a creamy sauce.
  6. Add the drained pasta to the skillet. Toss to coat with the sauce, adding pasta water as needed to adjust the consistency.
  7. Stir in the feta cheese and toasted walnuts. Season with pepper to taste.
  8. Garnish with fresh sage and Parmesan cheese (if using). Serve immediately.