Steps:

1. Clean the pumpkin and reserve a quarter of the rind, cut into slices about 0.5 cm thick. Roast in an oven that has been preheated to 200°C for about 20 minutes, drizzling with olive oil and sprinkling with salt and pepper halfway through. 

2. Heat a little olive oil in a pan and sauté the chopped small red onion until golden brown. Peel and cut the rest of the squash into small pieces then add, sprinkle with salt and pepper and simmer over low heat. 

3. Keep adding small amounts of water until the squash is tender. You can either crush it with a fork or blend it with a blender. Next, add the cream and sprinkle with a good amount of salt and mix well. 

4. Chop the walnuts and toss them in an oil-free pan, then add them to the cream and pumpkin mixture, or you can save some for the finishing touches. 

5. Cook the pasta according to the instructions on the packet, which usually takes 5-6 minutes. Add the cooked pasta to the pan containing the dressing and stir well. 

6. At this point, check the squash in the oven to make sure it’s not turning black, but the crust should be crispy. Remove from the oven and allow to cool slightly. 

7. Serve the pasta on a platter and garnish with slices of roasted butternut squash, the walnuts left over from earlier, and a good amount of black pepper.

Pumpkin Nut Creamy Pasta

Whether it is the traditional tiramisu or individual flavors with innovative variations, Granarolo Mascarpone is an essential note in this symphony of desserts. It infuses the taste buds with the wonder of tiramisu’s flavor, allowing us to revel in the enchanting melody of the dessert and feel the charm and innovation that mascarpone cheese brings to this symphonic dessert.