- 400 g hokkaido pumpkin
- 150 ml whipped cream
- 200 g of pasta, (e.g. Gemelli)
- 3 stalks of sage
- 30 g walnut kernels
- 100 g gorgonzola
Bring a large pot of water to a boil. Remove the soft inside and the seeds from 400 g of Hokkaido squash with a tablespoon. Cut the pumpkin into 2 cm slices. Cut the slices into 1 cm thick pieces. Bring 150 ml of whipped cream to the boil in a medium-sized saucepan, add the pumpkin pieces, season with salt and cover and cook over a low heat for 10-12 minutes.
Salt the pasta water and cook 200 g of pasta (e.g. Gemelli) in it according to the package instructions. In the meantime, pluck the leaves from 3 stalks of sage and cut them into fine strips. Chop 30 g walnut kernels.
Add the sage to the cream pumpkin. Crumble 100 g of Gorgonzola and let it melt. Drain the pasta, drain briefly and serve with the pumpkin and gorgonzola sauce and sprinkled with walnuts.