Lilly Higgins: Pumpkin pasta with sage and brown butter ricotta makes the perfect autumnal meal
I love cooking with pumpkin and squash at this time of year. The gourds are fresh, seasonal, plentiful and affordable. If you’ve grown your own, then you’ll be enjoying a myriad of pumpkin dishes right about now. They work well in sweet baked goods such as muffins, cakes and cheesecakes as well as savoury soups, stews and curries. I also love using the flesh made into a purée, as a simple side dish, topped with cheese or herbs.
Garlic and herb sausages work well here too, instead of the Italian-style in the recipe, or use a fresh chorizo. You could also use ground turkey or pork. The pasta is equally delicious without the sausage. Whatever you use will affect the final flavour, so keep that in mind. I like to serve this topped with freshly ground black pepper and a soft blanket of finely grated nutty Parmesan to round off these amazing flavours, with sautéed kale or broccoli on the side.
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