500g pumpkin, seeded, peeled, chopped
2 cups dried macaroni
¼ cup unsalted butter, plus extra, to grease
2 Tbsp plain flour
½ tsp ground nutmeg
½ tsp ground cinnamon
1 cup chicken stock
1 cup double cream
Sea-salt flakes and freshly ground black pepper, to season
150g fontina cheese, grated
½ bunch sage, leaves finely chopped
1 cup multigrain breadcrumbs
½ cup finely grated pecorino cheese
½ cup walnuts, finely chopped
2 Tbsp extra virgin olive oil
Preheat oven to 180°C. Steam pumpkin over a saucepan of simmering water until just tender. Puree in a food processor, then spoon onto a damp tea towel. Twist up and squeeze out excess moisture. Set aside. Cook pasta, following packet instructions, until al dente, then drain well. Set aside.
Put butter, flour and spices in a medium saucepan over a medium heat. Cook for 2 minutes or until foamy. Add stock and cream. Simmer until thickened. Season. Fold in pumpkin, fontina, sage and pasta.
Spoon mixture into a greased 2L casserole dish. In a large bowl, mix breadcrumbs, pecorino and walnuts, then scatter over macaroni mixture. Drizzle with oil. Bake for 30 minutes or until top is golden. Stand for 10 minutes to cool a little before serving.