try this...

Cooking is something I like to do, but am not always good at it. But this recipe shared by a friend, is so worth passing along. The picture is from Martha Stewart Everyday Food. I think it is kind of weird when people photograph their dinner plates, but trust me it looks just as good at home! I have used butternut squash and pumpkin and they are equally delicious. Enjoy!

ingredients

Serves 4

• Coarse salt and ground pepper
• 12 ounces rigatoni
• 2 tablespoons butter
• 5 ounces fresh goat cheese, crumbled
• Roasted Pumpkin with Shallots and Sage

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
2. Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Ingredients for roasting pumpkins, shallots & sage:

Serves 4

• 1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
• 4 shallots, peeled and quartered lengthwise
• 3 tablespoons olive oil
• 1/4 cup fresh sage leaves
• Coarse salt and ground pepper

Directions

1. Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
2. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.