Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and sauté for 5–7 minutes until translucent.

Incorporate 2 minced garlic cloves and 2 tablespoons of chopped fresh sage. Cook for about 1 minute until fragrant.

Stir in 1 cup of pumpkin puree and cook for 2-3 minutes until warmed and slightly caramelized.

Pour in 1 cup of heavy cream and add ½ cup of grated Parmesan cheese. Stir until the sauce is smooth.

Season the sauce with salt, black pepper, and red pepper flakes. Simmer on low heat for 10-15 minutes.

Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente, about 8-10 minutes.

Once drained, add the pasta to the skillet with the sauce and toss to coat.

Gently stir in half of the crumbled feta cheese until it melts slightly into the pasta.

Drizzle melted butter over the pasta and stir in carefully for extra richness.

Serve hot, garnished with the remaining crumbled feta and toasted pumpkin seeds.