875 g (1 3/4 lb) pumpkin, butternut or winter squash, peeled, deseeded and cut into 1.5 cm (3/4 in) cubes
4 tablespoons olive oil
500 g (1 lb) fresh tagliatelle
50 g (2 oz) rocket leaves
8 sage leaves, chopped
grated Parmesan cheese, to serve (optional)
salt and pepper
Place the pumpkin into a small roasting tin, add 2 tablespoons of the olive oil, season and toss to mix well. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes or until just tender.
Meanwhile, bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions. Drain, return to the pan, then add the rocket, sage and pumpkin. Mix together over a gentle heat with the remaining olive oil until the rocket has wilted, then serve with a good grating of fresh Parmesan cheese, if desired.