Ingredients
• 1kg jap pumpkin, peeled
• 250g tub spreadable cream cheese
• 1 cup milk
• 375g elbow pasta
• 2 cups grated Tasty cheese
• 2 tblsps finely chopped fresh sage
Method
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Cut pumpkin into 2cm pieces. Boil, steam or microwave until tender. Drain well.
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Transfer half the pumpkin to a blender. Reserve remaining pumpkin. Add cream cheese and milk to blender. Season with salt and pepper and blend until smooth.
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Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Place in a large bowl. Stir in pureed pumpkin mixture, reserved pumpkin and half the cheese.
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Transfer to a large, greased ovenproof dish (12-cup capacity). Sprinkle with sage combined with remaining cheese.
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Cook in a hot oven (200°C) for about 15 minutes, or until top is golden brown. Stand for 5 minutes before serving.
