Fall recipe: Fettuccine with roasted pumpkin, fresh sage, goat cheese, and toasted pepitas

I'm a bit of a lazy cook sometimes, so I mostly experiment with canned pumpkin when I'm craving something pumpkiny (examples here and here). However, this year I decided to try roasting a pumpkin myself, and this pasta was the delicious result of my efforts (which, by the way, were minimal; cutting the damn thing in half is the only hard part.)

Fettuccine with roasted pumpkin, fresh sage, goat cheese, and toasted pepitas 

(serves 4)

Ingredients:

1 pie pumpkin

About 4 tablespoons extra virgin olive oil

12 oz fettuccine

4 oz goat cheese crumbles

A few fresh sage leaves, scissored into slivers

A few handfuls toasted, salted pepitas

Salt and pepper to taste

01. Roast your pumpkin according to these instructions. Once cooled slightly, slice into bite-size pieces.

02. Boil fettuccine according to the package. Drain and toss with remaining two tablespoons oil and some salt and pepper. 

03. Top fettuccine with with pumpkin, cheese, sage, and pepitas. Enjoy hot with friends and family!

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