Summary

Ingredients

• 1 pumpkin (se), (Hokkaido)
• 3 onion (s)
• 1 chilli pepper (s)
• 10 leaves sage, or as you like
• 100 ml white wine, (table wine)
• 100 ml orange juice
• 100 g whipped cream
• 4 tablespoon lemon juice
• 100 g cheese, (oat ouda), rated
• 400 g pasta
• 4 tablespoon pumpkin seeds
• salt and pepper
• Butter, or possibly lemon oil

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Instructions

1. Wash the pumpkin, remove the seeds and cut into cubes (with the skin). Fry with the chopped onions and the chopped chilli pepper. Deglaze with the wine and the juices and cook for about 15 minutes.
2. Cook the pasta in salted water until al dente. Roast the pumpkin seeds without fat and fry about 12 sage leaves in butter (I also used lemon oil, which was delicious) until crispy and let them cool on paper towels. The remaining sage leaves are cut into fine strips. Add the cream and cheese to the pumpkin, add the finely chopped sage and season to taste. Arrange the pasta with the sauce and serve with the roasted seeds and fried sage.
3. A variant: Layer the whole thing as a casserole in a form and bake it with goat cheese.