date:Apr 22, 2014
Ingredients
1kg butternut pumpkin, peeled, deseeded, chopped
2 tablespoons sage leaves, roughly chopped
1 garlic clove, crushed
1 tablespoon olive oil
500g packet tortellini pasta (see note)
1 cup cream
250g bocconcini, halved (see note)
1/3 cup grated parmesan cheese
small sage leaves, extra, to serve
Method
1. Preheat oven to 220C. Place pumpkin, sage, garlic, oil, and salt and pepper into a large roasting pan. Toss well to combine. Roast for 20 minu