Pumpkin lovers menu

The menu

• Light meals & snacks

  Butternut, pecan, ricotta and sage pasties

• Main course

  Pumpkin pasta with rosemary

• Cakes and baking

  Pumpkin pie

Menu ingredients

Serves 4

• Fruit and vegetables

  • 1kg/2lb 3oz butternut squash, peeled, seeds removed and cut into 1.5cm/½in cubes

  • 1 red onion, thinly sliced

  • 12 sage leaves, shredded

  • 1 small pumpkin

  • 2 sprigs rosemary

  • 1 clove garlic

  • 1 shallot

  • 2 tsp chopped flatleaf parsley

  • 450g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks

  • 2 large eggs plus 1 yolk (use the white for another dish)

• Tins, packets and jars

  • 340g/12oz pasta such as conchiglie (large shells)

  • 1 tsp Dijon mustard

• Cooking ingredients

  • 2 tbsp extra virgin olive oil

  • salt and freshly ground black pepper

  • 120g/4oz pecans, toasted

  • 4 tbsp pumpkin seed oil

  • pinch salt

  • 3 tbsp flour, plus extra for dusting

  • salt and freshly ground black pepper

  • 75g/3oz soft dark brown sugar

  • 1 tsp ground cinnamon

  • ½ level teaspoon freshly grated nutmeg

  • ½ tsp ground allspice

  • ½ tsp ground cloves

  • ½ tsp ground ginger

• Drinks

  • 150ml/¼ pint white wine

• Dairy, eggs and chilled

  • 800g/1lb 12oz ready-made puff pastry

  • 500g/1lb ricotta

  • 1 free-range egg

  • 140ml/5fl oz carton double cream

  • 30-55g/1-2oz butter

  • grated parmesan (or similar vegetarian hard cheese), to serve

  • sweet short crust pastry case (or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in)

  • 275ml/10fl oz double cream

• Other

  • ½lemon, juice only