Ingredients

• 1 box pasta of choice (I like something that can hold some of the sauce in ridges)
• 1 small pumpkin or squash of choice
• 1 1/2 cups of chopped portabella mushrooms or mushrooms of choice - cleaned but not washed!
• 1 medium onion, chopped
• 1 cup of heavy cream
• 1 - 2 tablespoons of butter
• Olive Oil
• Coarse salt and pepper
• Grated Parmesan cheese
• Thyme

Instructions

1. Preheat oven to 400F. Cut your pumpkin into wedges, season with salt and pepper and lay flat on a well greased cookie sheet or in a roasting pan. Drizzle with olive oil and roast until soft but not mushy, about 25 minutes (cooking time varies depending on type of pumpkin or squash you use).
2. While pumpkin is roasting, bring a large pot of salted water to a boil. As soon as water is boiling, add your pasta and cook according to package instructions, drain. Try to have pasta ready at the same time your sauce (including pumpkin) is ready.
3. In a large frying pan, melt butter on medium heat, add onions and cook until soft. Then add mushrooms and cook until they release their juices, stirring occasionally. Season with salt, pepper and sprigs of thyme. Add cream, mix well and bring to a boil. Once boiling, reduce heat to a simmer and let the mixture cook until cream thickens.
4. Once pumpkin is soft, remove from oven and cut from peel into 1 inch pieces. Add to mushroom cream mixture and toss quickly. Turn off heat, season with more salt and pepper if you need to. Add freshly cooked pasta, toss to coat and sprinkle with some grated Parmesan. Serve immediately.

Notes