How to Make:

1. Preheat the oven to 200C.
2. Cut the pumpkin into large wedges and coat in a little olive oil. Pop it into the oven and then forget about it for 45 minutes. Remove from the oven when the pumpkin is completely soft and the edges have started to caramelise.
3. Remove the pumpkin flesh from the skin, and either blend or mash it into a smooth puree. You should get between 2 and 2.5 cups of pumpkin flesh from 600g raw pumpkin.
4. Add the stock, ricotta, parmesan and oregano to the pumpkin, then combine.
5. Taste and adjust with salt as needed.
6. If freezing for later, portion at this stage and save for later.
7. To make the breadcrumbs, cut the sourdough slices into cubes and coat generously in olive oil. Add the sage, onion flakes, salt and pepper, and toss to combine.
8. Toast the bread cubes under a grill or in the oven until golden and crispy. Carefully toss the cubes around and toast again until crispy on all side.
9. Put the bread cubes into a food processor and blitz to a fine crumb. Set aside.
10. When you’re ready to eat, boil 250g of your favourite pasta in salted water until al dente.
11. Strain the pasta, reserving the pasta water to add to the sauce.
12. Heat 2 cups of pumpkin sauce and one cup of pasta water in a large saucepan.
13. Add the pasta to the sauce and stir. Add extra pasta water if the sauce is too thick to start with.
14. Simmer for 1-2 minutes until the sauce thickens.
Serve with hazelnut oil and breadcrumbs.

Note: For crispy sage, fry the fresh sage leaves in rice bran oil for 30 seconds to crisp up. Drain on paper towel before using to garnish the pasta.