Step 1
Preheat the oven to 180C fan-forced (200C conventional). Place the pumpkin on a tray lined with baking paper. Drizzle over half of the oil and season with salt. Roast in the oven for 35–40 minutes or until tender and beginning to caramelise. When cool enough to touch, scoop the flesh away and place in a bowl. Roughly mash with a fork and set aside.
Step 2
In a large pan over a low-medium heat, warm the remaining oil and 1 tablespoon of the butter. Gently fry the onion with a pinch of salt until softened and just beginning to colour.
Step 3
Add the garlic, chilli and 2 sage leaves and cook for 1–2 minutes or until fragrant. Increase the heat to medium-high and pour in the wine, scraping the bottom of the pan to release anything on the base. Add the pumpkin to the pan along with the nutmeg and orzo pasta.
Step 4
Stir to coat, then add half of the stock. Bring to a simmer and reduce the heat to medium. Stir the orzo often to ensure it doesn’t stick to the base. Once the orzo has taken most of the liquid, add the remaining stock and continue cooking and stirring until the pasta is al dente (10-12 minutes). If it becomes too dry before the pasta is cooked, add a little water as needed. In the last minute of cooking, add the parmigiano reggiano and creme fraiche and stir vigorously. Season.
Step 5
Meanwhile, heat the remaining butter in a small saucepan over a medium heat and when foaming, add the remaining sage leaves and continue to cook until the butter has turned nut-brown and the sage leaves are crispy.
Step 6
Serve the pasta topped with browned butter and sage leaves and extra grated parmigiano reggiano and creme fraiche.
