Serves 2–4

• 1 (3-pound) pumpkin, cut into 1-inch chunks
• 2 tablespoons butter
• Salt and pepper
• Vegetable oil
• 1 large bunch of sage (1 cup leaves, loosely packed)
• ¾ pound fresh pappardelle pasta
• 1 pound fresh ricotta

Spread out pumpkin chunks in a large roasting pan. Dot with butter, and sprinkle with salt. Roast in the oven at 400 for 45 minutes or until tender.

Pour oil in a heavy-duty pan about ¼ inch deep and turn on high heat. Once hot, drop in a handful of sage and fry for about a minute. Remove leaves with a slotted spoon and let drain on a paper towel. Repeat until all sage is fried.

Boil and drain pasta according to instructions on package.

Toss pumpkin, ricotta and pasta in a large bowl. Season with salt and pepper and top with fried sage.