55g unsalted butter
115g white onions or shallots, very finely chopped
800g pumpkin, unprepared weight
pinch of freshly grated nutmeg
350g dried radiatori
200ml single cream
4 tbsp freshly grated Parmesan cheese, plus extra to serve
2 tbsp chopped fresh flat-leaf parsley
salt and pepper
Melt the butter in a heavy-based saucepan over a low heat. Add the onions, sprinkle with a little salt, cover and cook, stirring frequently for 25-30 minutes.
Scoop out and discard the pumpkin seeds. Peel and finely chop the flesh. Tip the pumpkin into the saucepan and season to taste with nutmeg. Cover and cook over a low heat, stirring occasionally, for 45 minutes.
Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until the pasta is tender but still firm to the bite. Drain thoroughly, reserving about 150ml of the cooking liquid.
Stir the cream, cheese and parsley into the pumpkin sauce and season to taste with salt and pepper. If the mixture seems a little too thick, add some or all of the reserved cooking liquid and stir. Tip in the pasta and toss for 1 minute. Serve immediately, with Parmesan cheese for sprinkling.
All I have to say is: make extra. You'll want to go back for seconds and thirds but you will be too full and you'll wish you'd made more so that there you had some for the next day too.
Tasty, tasty, tasty.