Warm the oven up to 400°F/200°C
Peel the pumpkin and cut it into chunks. Cut the tops off of two heads of garlic
Add the garlic and pumpkin to a baking dish. Drizzle olive oil and salt over them
Then, mix them well to make sure everything is covered. Put it in the oven for 45 minutes
Wait a minute or two before putting the garlic bulbs in the baking dish
Add the garlic and pumpkin and mix them together until the mixture is smooth
Get a large saucepan, throw some salted water, and cook the pasta al dente
Empty it, but keep a small amount of the pasta water for later
Cook some sage leaves in olive oil in a pan for few minutes
When the sage leaves are nice and crispy, remove them
Next, put over medium-low heat some red pepper flakes
Add the pumpkin puree to a small pasta water pot and let it simmer
Add some grated parmesan cheese, toss the cooked pasta
Then splash some pasta water into the pan. Just swirl it a little till it's all lovely and creamy
