Ribbon pasta with pumpkin

Ingredients for 3 servings:

• 500 g pumpkin(s) (garden or acorn squash)
• 3 tbsp olive oil
• 1 onion(s)
• 2 garlic cloves
• 6 tbsp parsley, chopped
• some salt and pepper
• 250 ml vegetable stock
• 100 g ham, finely chopped
• 250 g ribbon pasta (tagliatelle or other pasta of your choice)
• 150 g double cream or cream
• some Parmesan, grated
• 1 pinch of nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Garden or acorn squash

Deseed and peel the pumpkin, and cut into 1 cm pieces. Peel and finely chop the onions and garlic. Heat the olive oil in a large pot, add the onions and garlic, and fry until golden yellow. Add some of the parsley and fry for another 1 to 2 minutes. Add the pumpkin and fry for another 4 minutes. Season to taste. Deglaze with half of the vegetable stock and simmer for about 10 minutes, until the pumpkin is tender. Add a little more stock if necessary. Now add the ham and cook for a further 2 minutes, stirring. Bring salted water to a boil for the pasta and cook the pasta according to the package instructions until al dente. Then drain and divide between plates. Now add the crème double or double cream to the pumpkin and stir to combine. Heat everything back up. Pour the sauce over the pasta and serve sprinkled with the remaining parsley.