4 small squash or one wedge pumpkin, sliced
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
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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