200gr fresh pumpkin
1 large onion
3/4 cup heavy cream
nutmeg and pink pepper to the taste
a pinch of funghi powder (or paprika)
1 1/2 cup freshly grated Parmigiano
Lightly butter your baking dish of choice, and preheat the oven to 300ºC.
Cook the pasta until al dente.
While the pasta is cooking, peel pumpkin and onions. Chop the pumpkin in very thin slices. Remove soft flesh and seeds from pumpkin. Next cut peeled onion in half and then in thin slices. In a saucepan heat a drop of olive oil or butter and add the onion. Sauté over medium-high heat until soft but not brown, about 5 minutes.
Add the chopped pumpkin and mix. Lower temperature to medium-low and cook until you get a soft, mushy consistence for both the onions and the pumpkin, turning regularly. Grate some nutmeg and add pink pepper. Remove the saucepan from the fire and add the heavy cream. Mix and leave aside until the pasta is cooked. Add 1 cup of the grated cheese and a pinch of funghi powder (or paprika).
When the pasta is al dente, using a pasta spoon, scoop the pasta out of the water and into the cream mixture. Stir well to coat each strand… if it seems too dry, add it a bit of the pasta water. Let it sit for a couple of minutes.
Transfer the pasta to your baking dish. If you are using a ramekin or muffin tin, fill each almost to the top with spirals of bunches of pasta. If you are using a baking sheet, just spread evenly. Cover with the rest of the grated cheese.
Bake until the top is golden and bubbly. Let the gratin cool for 5 to 10 minutes to firm up before serving. Serve with a green salad.