Pasta, butternut, spinach, sage and gorgonzola in an ‘all in one’ ovendish😋.
For 2-3p, remove the skin and seeds of 1 small butternut ( 700 grams total weight). Chop in small cubes. Put in an oven dish. Add 1,5 table spoon of olive oil, pepper, salt and 2 bay leaves. Bake in the oven at 200° for 30 minutes. Stir halfway.
Wash and clean 400 grams of total weight fresh spinach. Boil 160 grams of pasta ( small shells or similar shapes) al dente in salted water. Add the spinach at the last 2-3 minutes. Drain but not too thoroughly.
Chop and fry 4 garlic cloves in 2 teaspoons of olive oil. Add 200 grams of gorgonzola dolce and 100 ml of semi skimmed milk. Stir, and allow the gorgonzola to melt. Mix with the pasta, spinach and pumpkin. Taste, add pepper, salt, nutmeg and 2 table spoons of fresh sage leaves. Put everything in the oven dish. Spread a few entire sage leaves.
Bake at 180° for 20-30 minutes.