Fiery Pumpkin Pasta with Crispy Sage Crumble

Ingredients:

• 1 small sugar pumpkin, peeled, seeded, and cut into cubes
• 12 sage leaves, finely chopped
• 2 cloves garlic, minced
• 1 red chili, thinly sliced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 12 oz pasta of your choice
• 3 tbsp olive oil
• Salt and pepper to taste

Equipment:

• Oven
• Skillet
• Cutting board

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the pumpkin cubes with 2 tablespoons of olive oil, minced garlic, chopped sage, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and toast until golden brown, about 5-7 minutes. Stir in the grated Parmesan cheese and cook for another 2 minutes. Remove from heat and set aside.
4. Cook the pasta according to package instructions until al dente. Drain and set aside.
5. In the same skillet, heat a tablespoon of olive oil over medium heat. Add the sliced chili and cook for 1-2 minutes until fragrant.
6. Add the roasted pumpkin cubes to the skillet and toss with the chili. Cook for another 2-3 minutes to combine the flavors.
7. Add the cooked pasta to the skillet and toss everything together. If needed, add a splash of pasta cooking water to loosen the sauce.
8. Season with salt and pepper to taste.
9. Serve the pumpkin pasta in bowls and top each serving with a generous sprinkle of the crispy sage crumble.
10. Garnish with extra sage leaves before serving.
11. Enjoy your fiery pumpkin pasta with crispy sage crumble!

Nutritional Information:

Calories per serving: 650
Estimated Macronutrients: Carbohydrates 70g, Protein 15g, Fat 35g

Tips & Variations:

You can add a drizzle of balsamic glaze or a sprinkle of chili flakes for an extra kick. This dish pairs well with a light salad or garlic bread.