1. Start by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Stir in the pumpkin puree, heavy cream, dried sage, nutmeg, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
4. Add the cooked pasta to the skillet, tossing to coat it evenly with the pumpkin sauce. If the sauce is too thick, you can add a splash of the reserved pasta water to reach your desired consistency.
5. Remove the skillet from the heat and fold in the crumbled feta cheese, allowing it to melt slightly into the pasta.
6. Serve the pasta warm, topped with toasted pumpkin seeds and a sprinkle of fresh parsley for that extra touch of color and flavor.

Cooking this dish always brings me back to the core of why I love to cook: the ability to create something wonderful from scratch and share it with those I love. It’s in these simple moments of stirring and tasting that we find true connection.