Roasted Butternut or Pumpkin Pasta

Roasted Butternut/Pumpkin Pasta with Creamy Gorgonzola, Walnuts and Deep Fried Sage


  • 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


  1. Pre-heat oven to 190oC
  2. On a baking tray, drizzle olive oil, a few knobs of butter, brown sugar and orange juice over the butternut or pumpkin cubes
  3. Roast in the oven for 30 minutes until the butternut is soft and tender
  4. Cook the pasta in boiling salted water until cooked an al dente
  5. Once the pasta is cooked, drain it from the water and set aside to be used later on
  6. 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.
  7. Roughly chop a handful of walnuts and add to the cream and gorgonzola mixture
  8. Season lightly with salt and pepper
  9. Allow the sauce to simmer and thicken slightly
  10. Add the sauce to the cooked pasta and pour into a serving bowl
  11. Top with the cooked butternut, more crumbled gorgonzola and chopped walnuts
  12. Quickly deep fry a bunch of fresh sage and add to the dish as a garnish