1 garlic bulb
1 tbsp olive oil
1 large butternut pumpkin, peeled, deseeded and cut into small cubes
350 g spaghetti or linguine
1 small bunch sage, leaves only
100 g goat's cheese, crumbled
50 g toasted pine nuts
- Heat oven to 200C/180C fan. Cut off the top third of the garlic bulb and discard. Drizzle the garlic with ½ tsp of the oil, season, then wrap in foil. Toss the pumpkin with the remaining oil and some seasoning, then spread over a large, shallow baking tray. Add the garlic parcel to the tray and roast for 30 mins or until the pumpkin is soft and starting to caramelise.
- After 20 mins roasting time, boil the pasta following pack instructions. When the pumpkin is ready, unwrap the garlic and carefully squeeze out the soft cloves. Drain the pasta, toss with the pumpkin, garlic, sage and goat’s cheese. Sprinkle over the pine nuts and serve.