INGREDIENTS:

700g pumpkin, peeled, cut into 2cm pieces
60ml extra virgin olive oil
1 tbsp red wine vinegar
2 tsp honey
300g dried penne pasta
100g fresh ricotta, crumbled
2 spring onions, thinly sliced
2 tbsp pine nuts, toasted
2 tbsp chopped fresh parsley
1tbsp chopped fresh basil

METHOD:

Preheat oven to 220C
Place the pumpkin on a baking tray
Combine the oil, vinegar & honey in a small bowl & season
Pour half the oil mixture over the pumpkin.  Toss to combine
Roast, stirring halfway through cooking, for 20 minutes or until golden & tender
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
Refresh under cold water.  Drain
Place pasta, pumpkin, ricotta, spring onion, pine cuts, parsley & basil in a large bowl
Pour over remaining oil mixture & season, toss gently to combine

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