HEAT oven to 450° F. Put the pumpkin on a large baking tray with thyme and sprinkle with olive oil. Season well with salt and pepper. Roast in the oven for 15 minutes or until tender. Stir halfway through. Once cooked, keep warm.
COOK tortellini according to package directions, near the end of the pumpkin cooking time. Reserve 1 cup pasta water before draining.
HEAT a large frying pan on medium heat and add butter. Cook the butter until it turns golden brown. Stir in sage, cook for 2 minutes and remove.
ADD the roasted pumpkin and tortellini into the pan, with a splash of reserved pasta water to loosen, if needed.
SPRINKLE with parmesan and a generous drizzle of extra virgin olive oil. Sprinkle with salt and pepper and serve.
Cook’s Tip: For a pumpkin alternative, try delicious, season-fresh butternut squash.
