Pumpkin Pasta

• 1/2 cup pepitas
• 2 pounds (about 2 wedges) or 1/2 cheese pumpkin, peeled and seeded (cheese pumpkins have light tan skin and orange flesh)
• Cooking spray or a drizzle of oil, for coating pumpkin
• Salt
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 small onion, grated or finely chopped
• 4 cloves garlic, grated or finely chopped
• Black pepper
• A few grates (1/8 teaspoon) fresh nutmeg
• About 1 1/2 cups chicken or vegetable stock
• 2 sprigs rosemary, stemmed and finely chopped
• 1 pound bucatini or pappardelle
• 4 tablespoons butter
• 16 leaves sage
• A handful Tuscan kale, leaves stripped and very thinly sliced
• Grated Pecorino cheese (tangy, salty) or Parmigiano-Reggiano (nutty), to serve

Toast the pepitas on a small sheet tray in a 350°F oven for 6-7 minutes or toast in a small skillet over moderate heat.

Preheat oven to 425°F.

Peel pumpkin and spray with cooking spray or drizzle with olive oil; season with salt. Roast to just tender but not brown, about 25 minutes; cool.

Shred pumpkin with the large side of a box grater or shred it with tines of 2 forks.

Bring a large pot of water to a boil for pasta.

Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add onions, garlic, salt, pepper and nutmeg, and sauté 5 minutes. Add stock and rosemary, and reduce heat to a low simmer. Stir in grated pumpkin and simmer 15 minutes.

In a small skillet, melt butter over medium heat. Add sage and crisp leaves; remove to cool on a paper towel. Pour brown butter into pumpkin sauce and wilt in the shredded kale.

Salt boiling pasta water and drop pasta, cook to 1 minute less than suggested on package for al dente, reserving 1 cup water before draining. Add starchy water to pumpkin sauce.

Toss drained pasta with pumpkin sauce and a few handfuls of grated cheese. Garnish with pepitas and crispy sage leaves.