- 2 ½ pounds pumpkin or other orange squash, such as kuri or kabocha
- Non-aerosol cooking spray
- Salt and pepper
- About ¼ teaspoon freshly grated nutmeg
- 1 bulb garlic, ends trimmed to expose the cloves
- 1 teaspoon crushed red pepper
- 1 cup crème fraîche
- 1 cup chicken stock
- 1 pound short cut pasta
- 1 cup grated Parmigiano-Reggiano
- Chopped chives, for garnish
- Chili oil, optional
Preheat oven to 425°F.
Place water on to boil for pasta.
Peel and split pumpkin or squash (reserving seeds), spray half with oil and season with salt, pepper and nutmeg. Roast until tender, about 45 minutes.
Spray the garlic with oil and season with salt and pepper. Wrap in foil and roast 45 minutes.
Peel and chop the remaining squash into small bite-sized pieces, spray and season with salt, pepper, nutmeg and red pepper. Roast until golden at edges and tender, about 30 minutes.
Wash ½ to 1 cup of the pumpkin seeds and spray and season with salt and pepper. Toast on small tray until golden and crisp, 15 to 20 minutes.
Scrape the flesh of the halved pumpkin into a food processor, add the roasted garlic cloves removed from the skins and the crème fraiche, then purée. Place in pan and whisk in the stock.
Cook pasta 1 minute less than the package instructions. Reserve ½ cup pasta water just before draining.
Combine hot pasta with sauce, half the bite-sized pumpkin and the cheese, adding some pasta water, if needed. Top with remaining bite-sized pumpkin, toasted seeds, chives and chili oil (if using).