1 tbsp olive oil
1 small pumpkin, peeled, deseeded and cut into small cubes
350g gluten free pasta
small bunch sage, leaves only
100g feta cheese, crumbled
50g toasted pine nuts
For the topping
2 slices gluten free bread
1 garlic infused oil
Heat oven to 200C/180C fan/gas 6.
Toss the pumpkin with the oil and some seasoning, then spread over a large, shallow baking tray.
Roast for 30 mins or until the pumpkin is soft and starting to caramelise.
After 20 mins roasting time, boil the gluten free pasta following pack instructions.
To make the topping simply whiz the ingredients together and set aside.
When the pumpkin is ready, drain the pasta, toss with the pumpkin, sage and feta cheese.
Place into a roasting dish, then sprinkle over the pine nuts and topping, then pop into the oven until crisp on top.
Recipe adapted from: Good Food