Leftover Pumpkin Stuffed Shells
Heat your oven to 190°C/375°F.
Peel and dice up your pumpkin into 1 inch chunks, setting aside the seeds until later. Chuck on a baking tray along with your chilli and garlic, drizzle with olive oil and salt, then bake for 45 minutes until tender and caramelised.
In a separate tray, add your pumpkin seeds and toss with a splash of oil and a pinch of salt. Bake in the oven for 20 mins, tossing every so often so that they brown evenly. When cooked, they should be a deep golden colour and crisp when crunched on. Set aside until later.
Once cooked, allow your pumpkin mixture to cool down a little before popping it into a food processor. Squeeze your garlic out of it’s skin and add this to the blender too along with your red chilli. Blitz it until you have a chunky puree. Season to taste with salt and pepper.
Cook your pasta shells according to packet instructions. Stuff your pumpkin mixture into the shells, then set to one side.
In a large pan over a medium heat, melt your butter. Once melted, add your sage leaves and fry for 2 minutes until crisp. Remove your sage leaves from the pan and set aside. Add your flour and mustard powder and beat into a paste - cook out for 2 minutes until the mixture smells biscuity. Gradually pour in your milk in small increments, beating until smooth before adding more. Once all your milk is added, bring your mixture to a boil before turning the heat down to a simmer for a couple of minutes, until your sauce thickens.
Add your cheddar, parmesan and nutmeg to the pan and stir to combine. Season to taste with salt and pepper.
Pour your mixture into a baking dish and nestle your stuffed shells into it. Top with your mozzarella. Bake in the oven for 25-30 minutes.
Sprinkle with your crispy sage leaves and pumpkin seeds, then serve up immediately!