Put pumpkin into a saucepan. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin for 15 minutes.

While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in salted water for 10 minutes. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.

Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with a few drops of Slocal pumpkin oil for extra flavour. Enjoy!