Pumpkin Rigatoni Pasta

Ingredients

1 Pumpkin, medium-sized
1 small, sweet Onion
½ cup White Wine
1 lb Mezzi Rigatoni Pasta
½ tsp Thyme
4 Large Slices of Pancatta
½ cup Butter
1 tsp Sage or Rosemary
¼ cup Provolone or Romano Cheese
2 Tbs SOOC Butternut Squash Seed Oil

Directions

Cut ⅓ of the pumpkin in julienne style and ⅔ in small cubes. In a large saucepan, combine the Butternut Squash Oil and the sweet onion and simmer on low heat until onion is golden. Stir in the cubed pumpkin and add half a glass of white wine. When wine cooks down add water, salt, and pepper. Let it cook for 10 to 15 minutes until soft. Remove from heat and put in a food processor until creamy.

In a frying pan combine butter with remaining pumpkin (julienne cut), thyme, and sage (or rosemary) and stir for 5 minutes, then add the pancetta and let it cook for additional 5 minutes. Add salt and pepper as desired. Once the pasta is al dente, strain it and stir into frying pan with julienne pumpkin. Add creamy pumpkin mixture and stir it throughly. Top with provolone or Romano cheese. Buon appetito!