Creamy Pumpkin Fettuccine

Method

1. Preheat your oven to 160°C fan forced.
2. Cut pumpkin in half horizontally and remove the seeds with a spoon, before placing onto an ovenproof dish with baking paper.
3. Cover the pumpkin with an even layer of salted butter and add fresh oregano and 2 cloves of garlic into the centre. Add salt and pepper and place into the oven for 3 hours.
4. Once the pumpkin is cooked, remove it from the oven and let it rest.
5. Into a pot of boiling salted water, cook pasta as per packet directions.
6. Add butter to a pan on medium heat and add brown onion to cook for a few minutes.
7. Once the onions have sweat down, add the zest of one lemon, two heaped tablespoons of Crème Fraiche and 3/4 of the cooked pumpkin with cooking juices, reserving some for garnish.
8. Stir until the pumpkin breaks up to make a sauce and turn off the heat.
9. Grate in a handful of Parmigiana Reggiano, a handful of basil leaves, and the juice of half a lemon.
10. Once pasta is cooked, transfer it to the sauce with a ladle of pasta water, and toss the pasta.
11. Plate it up with chunks of pumpkin, fresh basil and a shaving of Parmigiana Reggiano.
12. Serve and enjoy with family and friends!