1/2 butternut pumpkin

220gm spaghetti

20 sage leaves

1 brown onion (finely diced)

4 garlic cloves (finely minced)

2 tea sp chilli flakes (1 less teaspoon for not as spicy)

1 kitchen spoon tomato paste

110gm goats cheese

1/2 lemon (juice)

Cooking oil (vegetable, canola)

Sea salt

Preheat oven to 200 degrees Celsius

1. Oil flesh of pumpkin and place in oven flesh side facing up and roast for 1 hour in oven uncovered. Once cooked, remove and scoop out all the contents, leaving the skin. Place to the side.

2. Cook spaghetti to just off al dente, drain and place to the side. KEEP PASTA WATER!

3. In large pot, place a layer of cooking oil and place on medium heat. Once oil is steaming, add sage leaves five at a time and sizzle for 30 seconds. Remove and reserve.

4. For sauce in same pot add you onion and sweat with a dash of cold water for 4 minutes. Add garlic, sweat for 1 minute. Add red chilli flakes and tomato paste and cook out for a minute. Add your pumpkin puree and mix through adding one ladle of pasta water at a time, mix through, next ladle. You’ll need four ladles of pasta water.

5. Season with sea salt and blitz sauce over heat to silky texture. Add one more ladle of pasta water with your cooked spaghetti, lemon juice and goats cheese cook all together over heat for 1 minute to emulsify.

6. Serve with crispy sage leaves and enjoy.