Peel the pumpkin and chop it into bits about 2 cm cubed (roughly). Put the pumpkin in a big baking dish, and sprinkle with salt, pepper, chopped sage and olive oil. Roast at 180 for an hour or so until the pumpkin is tender. Toss it with a couple of spoons every 20 minutes or so while it's baking.

When the pumpkin is ready, cook the pasta in lots of water. While it's cooking, put the pumpkin into a saucepan with some butter, the pine nuts, some whole or torn sage leaves, the parmesan, and the roughly chopped blue cheese. Stir it all around over medium heat until it's mixed in and the blue cheese is melting. If you want to you can add some cream at this stage too but I prefer it without. Drain the pasta, return to the pot, and toss with the sauce. Serve immediately.