Roasted Butternut or Pumpkin Pasta
Roasted Butternut/Pumpkin Pasta with Creamy Gorgonzola, Walnuts and Deep Fried Sage
Ingredients:
- 1 kg chopped pumpkin or butternut
- Butter
- Brown sugar
- Oranges
- Olive oil
- 500 g Pasta (penne or fusilli)
- 150g Gorgonzola cheese
- 250ml Cream
- Walnuts
- 1 bunch whole sage leaves
Method:
- Pre-heat oven to 190oC
- On a baking tray, drizzle olive oil, a few knobs of butter, brown sugar and orange juice over the butternut or pumpkin cubes
- Roast in the oven for 30 minutes until the butternut is soft and tender
- Cook the pasta in boiling salted water until cooked an al dente
- Once the pasta is cooked, drain it from the water and set aside to be used later on
- In a separate pot, crumble half of the gorgonzola cheese and allow to melt. Add the cream to the pot along with 2 tsp of chopped, fresh sage.
- Roughly chop a handful of walnuts and add to the cream and gorgonzola mixture
- Season lightly with salt and pepper
- Allow the sauce to simmer and thicken slightly
- Add the sauce to the cooked pasta and pour into a serving bowl
- Top with the cooked butternut, more crumbled gorgonzola and chopped walnuts
- Quickly deep fry a bunch of fresh sage and add to the dish as a garnish