Pumpkin Spaghetti



  1. Heat the oven to 350F/175C. Mix the pumpkin, 1 tablespoon of olive oil, the garlic and 1 sprig of rosemary on a baking sheet and roast in the oven until the pumpkin is soft, about 40-50 minutes. Let cool.
  2. Discard the rosemary and peel the pumpkin. Roughly chop and add to the bowl of a food processor, together with the roasted garlic. Add the cream and process until smooth. Season with pepper and salt to taste and transfer to a clean bowl.
  3. Heat the remaining olive oil in a skillet over medium high heat. Add the prosciutto and fry until crisp. Drain on kitchen-towel then do the same with the sage and remaining rosemary.
  4. Meanwhile, fill a large saucepan with water and bring to the boil. Add 1 tablespoon of salt and add the spaghetti. Stir and cook until al dente, according to the package instructions.
  5. Remove the spaghetti from the pan with a pair of thongs and mix directly into the pumpkin mash. Stir until the pasta is well coated with pumpkin.
  6. Reserve a handful of sage leaves, 4 nice pieces of prosciutto and the rosemary. Crumble the remaining sage and prosciutto on top of the pasta and mix wel. Add the red pepper flakes and season to taste.
  7. Divide the pasta over 4 plates. Top with the reserved sage, prosciutto, rosemary, and some grated parmesan. Sprinkle with a little good quality extra virgin olive oil and some freshly ground black pepper.