Step 1. Preheat your oven to 375 degrees Fahrenheit.
Step 2. Slice a roasting pumpkin in half and scoop out the seeds, then cut each half into 1” slices. Toss the pumpkin slices in oil and place on a parchment covered sheet pan. Roast for 45 minutes, or until tender. Peel away the pumpkin skin and cut the flesh into chunks and set aside.
Step 3. While the pumpkin is roasting, prepare your pasta according to package instructions. Once finished, drain the pasta and reserve about 1 cup of the pasta water.
Step 4. In a skillet, melt the butter over medium heat. Once the butter is melted and bubbling, add the flour a little at a time, whisking constantly until the flour is dissolved. . Stir for about 2 minutes.
Step 5. Add half of the milk along with the pumpkin puree and stir until smooth. Whisk in the spices, then add the rest of the milk.
Step 6. Stir until bubbling and the sauce begins to thicken, then whisk in the lemon juice and mustard.
Step 7. Add the reserved pasta water about ¼ cup at a time and stir until the sauce resembles a thin gravy.
Step 8. Add about ⅔ of the cheese, adding a little at a time and whisking in between to encourage it to melt. Once all of the cheese has been added, remove the pan from the heat and whisk until the cheese is fully melted.
Step 9. Fold in the cooked elbow pasta and roasted pumpkin chunks.
Step 10. Using a ThermoPro TP620 to check your results, place in a 400 degree oven for 10 minutes, then broil until the top of the pasta is nicely browned.
Step 11. Top with fresh black pepper and fried sage. Enjoy!
