Preheat your oven to 200°C (390°F). Gather your baking sheet and large mixing bowl.

Cut your pumpkin into bite-sized chunks and place them in the mixing bowl. Drizzle 1 tablespoon of olive oil over the pumpkin, then season with salt, black pepper, and smoked paprika if desired. Toss to coat the pumpkin.

Spread the seasoned pumpkin pieces evenly on a baking sheet. Roast in the preheated oven for about 35 minutes, flipping them halfway through.

While the pumpkin is roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Reserve some pasta water before draining.

In a skillet over medium heat, warm the remaining olive oil. Add minced garlic and sage leaves, cooking until fragrant, about 2 minutes.

Gently add the roasted pumpkin to the skillet and mash slightly while stirring. Let it cook for another 2–3 minutes.

Toss the cooked pasta into the skillet with a splash of reserved pasta water, stirring to coat the pasta evenly with the sauce.

Squeeze fresh lemon juice over the pasta and mix in the grated Parmesan, stirring until creamy. Adjust seasoning with salt and black pepper if needed.

Serve the pasta in bowls and garnish with extra Parmesan and fresh sage leaves.