Ingredients
1 bunch fresh rosemary
1kg fresh butternut pumpkin
2 cups of bread crumbs
6 cloves garlic
30g butter
1 teaspoon dried oregano
6 tablespoons olive oil
Parmesan for serving
Salt and cracked pepper
Method
Cook pasta according to packet instructions. Drain and put aside.
Meanwhile dice butternut pumpkin into small cubes and lay on a baking tray with cloves of garlic and fresh rosemary. Drizzle olive oil over making sure it is spread evenly. Season with salt.
Place into oven and roast at 180°C for 15-20min until soft.
Melt the butter in a pan on medium heat, adding breadcrumbs, oregano and cracked pepper. Stir through making sure there is no clumps.
Place pumpkin, garlic, breadcrumbs, parmesan and a drizzle of olive oil in with the cooked pasta. Stir well until evenly spread.
Serve with extra parmesan (optional).