Created by ImPat on March 9, 2016
Step 1: Preheat oven to 220C.
Step 2: Place pumpkin, sage, garlic, oil and salt and pepper into a large roasting pan and toss well to combine and roast for 20 minutes or until pumpkin is tender.
Step 3: Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
Step 4: Combine pumpkin mixture with cream, bocconcini, cheddar (or parmesan), pasta and salt and pepper and put into a 20cm x 30cm (base) ovenproof baking dish and bake for 15 minutes or until bubbling and golden.
Step 5: Sprinkle with extra sage leaves and serve.