1kg butternut pumpkin
1/3 cup extra virgin olive oil
salt & freshly ground black pepper
450g dried penne pasta
2 garlic cloves chopped finely
pinch (HA!) dried chilli flakes (i use a weenie bit more than suggested)
1 tbsp chopped fresh sage (again I use more than recommended)
1/4 cup freshly grated parmesan

Preheat oven to 230 Celcius - peel pumpkin, ditch the seeds and cut into 2cm or so cubes - mix with some oil, salt & pepper - pop in a tray and roast for 25 minutes or until tender

cook penne until al dente

Heat oil in frying pan add garlic, chilli flakes & sage - cook for a couple of minutes until everything is soft - stir through pumpkin, pasta & parmesan

serve with extra parmesan
I also served with a salad
(please note the Rainbow Lorikeet is NOT a salad ingredient - he's just curious about things)
i take photos