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Cut Pumpkin into 1 cm cubes, toss and coat with Salt and Vegetable Oil.
Roast in the oven for 25 minutes or until slightly golden.
In a large frying pan melt Butter, add Shallots and sauté until soft.
Add Sage, Hot Water, MAGGI Chicken Stock and roasted Pumpkin and toss to mix everything.
Add Nutmeg and remove from heat.
Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
Toss in cooked pasta and coat with the sauce and serve immediately.
Per Portion of 300g
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