Pasta al Forno with Pumpkin | Creamy from the Oven

Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the Hokkaido pumpkin, halve, deseed, and cut into approx. 1.5 cm cubes (the skin can be left on). Peel and finely chop the onion and garlic. Wash the sage leaves, pat dry, and roughly chop.

Heat 2 tbsp of olive oil in a pan. Sauté the diced onion and garlic until translucent. Add the pumpkin cubes and sage and fry over medium heat for approx. 8-10 minutes until the pumpkin is lightly browned and fragrant.

At the same time, bring a large pot of salted water to a boil. Cook the penne in it for about 2-3 minutes less than instructed on the package so they remain al dente. Reserve about 100 ml of pasta water before draining.