Cut the pumpkin in half, remove the seeds and peel, then cut the flesh into small chunks.

In a pan with a generous drizzle of olive oil, saute the garlic and sage.

Add the pumpkin, season with salt and pepper, and mix well.

Pour in a little water, cover with a lid and cook for about 25 minutes, or until the pumpkin is very tender.

Remove the garlic and sage once cooked.

Meanwhile, cook the pasta in plenty of salted water.

Transfer the cooked pumpkin to a container, add a little pasta cooking water and blend until you get a smooth cream.

Prepare the gorgonzola fondue: in a small saucepan combine the milk and the gorgonzola cut into pieces.

Heat over low heat, stirring, until it melts into a smooth cream.

In the same pan used for the pumpkin, pour in the pumpkin cream and a ladle of pasta cooking water and mix well.

Drain the pasta directly into the pumpkin cream and mix thoroughly.

If necessary, add more pasta cooking water until the pasta is nicely creamy.

Serve each plate topped with plenty of gorgonzola fondue, some toasted hazelnuts and a few sage leaves.