Coarse or kosher salt and freshly ground pepper to taste
1pounddried pasta shellssmall or medium
¼cupgrated Parmesan cheese
1 ½cupscrumbled goat cheese(or try 1 1/2 cups cubed brie or camembert with the rind cut off!)
Preheat the oven to 400°F. On a baking sheet with sides, place the pumpkin, onion, and sage, then drizzle over the olive oil and toss everything on the baking sheet, then spread everything out into a single layer. Season with salt and pepper. Roast for about 35 minutes until the pumpkin is tender and everything is lightly browned.
Meanwhile bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve a cup of the cooking water, and drain the pasta.
Place the cooking water and the cream back in the pasta cooking pot and heat over medium high heat just until little bubbles appear around the edges of the pan. Whisk in the Parmesan and the goat cheese until the cheeses are melted. Season with salt and pepper. Return the pasta to the pan and stir until coated with the sauce. Add the cooked pumpkin and onions to the pan and toss to combine. Serve hot.
How Do I Peel a Pumpkin?
To peel them, cut off the top and bottom ends of the pumpkin, then use a vegetable peeler to remove the skin – it will probably take a couple of times around the pumpkin to get to the bright orange flesh beneath the thick skin. For tougher skin, make a few more passes with the peeler. Cut in half and remove the seeds. You can make roasted pumpkin seeds for snacking or for use in other recipes, and the the pumpkin itself can be cut and cooked in many ways.