Preheat your oven to 400 degrees. Peel and dice the pumpkin then place it on a baking sheet with the sage leaves. Drizzle with olive oil and sprinkle with 1/2 teaspoon salt. Roast for 30 – 45 minutes – stirring halfway though – until the pumpkin is starting to soften and brown.

While the pumpkin is roasting, dice the pork belly and add it to a pan with 1/4 – 1/2 teaspoon of salt. Cook over medium heat until the fat is beginning to render, then add the diced onion or shallot. Continue to cook until the pork belly is crisp and the onion is translucent.

Boil your preferred pasta in salted water until al dente. Mix the milk, cream, 1 cup of shredded gruyere, 1/4 cup of parmesan and pepper to taste in a large baking dish or casserole. Mix in the al dente pasta, followed by the pumpkin and pork belly.

Top with remaining cheese and crumbled crisp sage leaves. Bake uncovered at 400 degrees for 20 minutes until the cheese has melted. Take out of the oven and let rest for 5 – 10 minutes to allow the sauce to set. Serve warm and enjoy!