One-Pot Pumpkin Pasta

Method

1. Cut the butternut squash into uniform pieces.
2. In a large pan, heat olive oil and sauté onion, garlic, rosemary, and bay leaf.
3. Add the pumpkin pieces and roast lightly until golden.
4. Add a splash of water or broth, cover and cook for 10 minutes.
5. Optionally, mash some of the pumpkin.
6. Add more water or broth, bring to a boil, and season with salt and pepper.
7. Add the pasta directly into the liquid and cook, stirring occasionally, adding more water as needed (like a risotto).
8. When the pasta is almost al dente, stir in grated Parmesan cheese.
9. Finish with a drizzle of extra virgin olive oil and a grind of black pepper.
10. Serve immediately.