Ingredients:

3/4cup pappardelle
4 tbsps unsalted butter
1 large red onion, thinly sliced
kosher salt and black pepper
1/2 small sugar pumpkin —peeled, seeded, and cut into 1/2-inch pieces
3 thyme sprigs, plus 2 tbsps thyme leaves
2/3 cup pecorino, grated

Method:

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.Meanwhile, melt 2 tbsps of the butter in a large skillet over medium heat. Add the onion and ½ tbsp each salt and pepper and cook, stirring occasionally, until soft, few minutes.Transfer to a plate; reserve the skillet.Add the pumpkin, thyme sprigs, and 1½ cups water to the reserved skillet, cover partially, and cook, stirring occasionally, until the pumpkin is very soft and most of the water has evaporated, few minutes.Add the onion, pumpkin, thyme leaves, pecorino, the remaining 2 tbsps of butter, and ½ cup of the reserved cooking water to the pasta and toss to coat.Serve the pasta with black pepper.

Benefits of pumpkin:

Excellent source of vitamins A, K and C,Loaded with iron, potassium and magnesium.It is also an excellent source of many natural poly-phenolic flavonoid compounds such as α, ß carotenes, cryptoxanthin, lutein and zea-xanthin. Carotenes convert into vitamin A inside the body. 

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