Pic -Dawie Verwey
Ingredients

4 small squash or one wedge pumpkin, sliced

Olive oil

Salt and milled pepper

1 packet (500 g) linguine

1/3 cup (80 ml) butter

Handful fresh sage leaves

1 wedge (about 200 g) gorgonzola, grated

Parmesan for serving

Method

Preheat oven to 200°C.

Toss squash or pumpkin in a roasting pan with olive oil. Season. 

Roast for 20-25 minutes or until cooked through and golden.

Cook pasta according to packet instructions. Drain and set aside.

Heat butter and sage in a pan. Cook until butter turns deep gold and smells nutty.

Toss pasta, pumpkin, butter and gorgonzola until well combined.

Serve with plenty of grated parmesan. Serves 4.

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