Roasted Pumpkin with Shallots and Sage/Rigatoni with Roasted Pumpkin and Goat Cheese

Roasted Pumpkin with Shallots and Sage

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

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

Rigatoni with Roasted Pumpkin and Goat Cheese

Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
1 recipe Roasted Pumpkin with Shallots and Sage (above)

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. Gently fold in Roasted Pumpkin; season with salt and pepper. Divide among serving bowls and serve immediately.