Roasted Pumpkin and Brussels Sprouts Pasta Bake

Method

1. Preheat your oven to 400°F (350°F fan/gas mark 6). In a roasting tin, toss the pumpkin chunks with 1 tsp of olive oil, season generously, and roast for 30 minutes until tender.
2. While the pumpkin roasts, cook the penne pasta according to package directions in boiling salted water. Reserve about 100ml of the pasta cooking water before draining. Return the drained pasta to the pot, add a drizzle of olive oil, and set aside.
3. Set your grill to medium heat. Mash the roasted pumpkin with the drained cannellini beans. Stir in 100g of the cheese, the reserved pasta water, and the vegetable stock. Adjust consistency with a little more stock or water if it seems too thick. Gently fold this pumpkin mixture into the cooked pasta. Transfer the combined pasta and pumpkin mixture into a medium-sized baking dish.
4. In a small bowl, combine the remaining 100g of cheese with the fresh breadcrumbs and a little olive oil. Sprinkle this mixture evenly over the pasta bake. Place under the preheated grill for about 5 minutes, or until the topping is golden brown and bubbling.
5. Meanwhile, heat the remaining 1 tsp of olive oil in a large skillet over medium-high heat. Add the halved or shredded brussels sprouts and stir-fry for 2-3 minutes until they start to get some color and soften slightly. Add the crushed garlic and sliced sage, and cook for another minute until fragrant. Serve the pasta bake hot, spooning the sautéed brussels sprouts mixture over the top.