400g/14oz fusilli pasta shapes
freshly grated vegetarian parmesan-style cheese, to serve
For The Sauce
85g/3oz unsalted butter
1 garlic clove, crushed
450g/1lb peeled and deseeded pumpkin or butternut squash, cut into 1cm/½in dice
2 tsp very finely chopped rosemary, plus 4 small sprigs, to serve
finely grated zest ½ lemon
generous grating nutmeg
First make the sauce. Melt the butter in a wide saucepan. Add the garlic and stir for about for 30 secs or so, then add the pumpkin, rosemary, lemon zest, salt, pepper and nutmeg. Cover and sweat over a gentle heat for about 15 mins, stirring occasionally, until the pumpkin is very soft. squash a little of it down into the butter, but leave about two-thirds more or less as it is. taste and adjust seasoning.
Meanwhile, put a large pan of salted water on to boil. When it is at a rolling boil, tip in the fusilli and cook for 10-12 mins or until just cooked, then drain.
Tip the drained pasta into the pumpkin pan and gently mix. serve immediately, tucking a sprig of rosemary into each helping. Pass the pecorino or parmesan and enjoy.