1½pounds(680grams)pumpkindiced, sub with any winter squash
2tablespoons(30grams)extra virgin olive oildivided, 1 tbsp for roasted pumpkin, 1 tbsp for pumpkin sauce
3clovesgarliccrushed, with peel on
10leavessage
1½teaspoonssaltdivided, 1 tsp for roasted pumpkin, ½ tsp for pumpkin sauce
½teaspoonblack pepper
1cup(250grams)ricottaor dairy-free ricotta, divided, ½ in sauce, ½ on pasta.
1cup(150grams)parmesanor dairy-free parmesan, divided, ½ in sauce and ½ on pasta.
1cup(130grams)mozzarellaor dairy-free cheese, shredded or diced
¾cup(180grams)vegetable brothor reserved pasta water
ROAST THE PUMPKIN
Preheat oven to 400°F or 200°C. Line baking sheet with parchment paper.Peel and chop pumpkin into 1-Inch dice.Add to baking tray and toss with 1 tbsp olive oil, 1 tsp salt,¼ tsp black pepper, crushed garlic with peel on, and sage leaves.Arrange on a single layer and bake for 20 minutes or until fork tender.
COOK THE PASTA
Cook pasta as per package instructions minus 2 minutes in a large pot of salted boiling water, then drain it and transfer it to a large mixing bowl.
MAKE PUMPKIN SAUCE
To a food processor, add ½ of the roasted pumpkin dice,roasted garlic without peel, sage, ½ of the ricotta, ½ of the parmesan, 1 tbsp olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and½ cup vegetable broth.
Blend until smooth, taste and adjust for salt and pepper.
BUILD THE PASTA BAKE
Cover the bottom of your baking dish with ¼ cup of pumpkin sauce.
Toss pasta with remaining pumpkin sauce until fully coated, then transfer it into baking dish.Drizzle with 1/4 cup vegetable broth.
Add remaining roastedpumpkin dice on top.
Add small dollops ofremaining ricotta.
Cover with mozzarella and remaining parmesan.
Bake in a preheated oven at 350°C or 180°C for about 20 minutes or until the cheese melts.
Take out of the oven, let cool down for 5 minutes before serving.