Thejoshelkin

Step 1: Slice the tops off the two heads of garlic, drizzle olive oil on top and season with salt and pepper. Wrap them in foil.

Step 2: Roughly chop the remaining vegetables, season with salt, pepper, and olive oil, and place on an aluminum foil lined baking tray along with the wrapped garlic. Tear the sage and sprinkle over the vegetables and roast at 425°F (220°C) for 45 minutes.

Step 3: When the vegetables are done, take them out of the oven. Peel off the skins of the pumpkins, squeeze the garlic out of its exterior, and add everything to a food processor along with the chicken stock.

Step 4: When you’ve reached a smooth consistency, add to a medium pan with the cream, butter, and ground parmesan cheese. Mix everything together and simmer for 5 minutes to thicken.

Step 5: In the meantime, boil salted water and cook the noodles according to the package directions. When the noodles are done, drain the water and add to the sauce. Mix well on low heat until the sauce sticks to the noodles.

Step 6: Add the pasta to a hollowed out pumpkin for serving and grate some more parmesan cheese on top to look like spider webs.