Butternut Squash	g
Yellow Onion
Garlic Clove
Butter	tbsp
Sprig of Fresh Rosemary
Pasta	g
Vegetable Broth	ml
White Wine	ml
Salt & Pepper to taste
Parmesan Cheese	tbsp
Olive Oil
Rucola

1. Rinse the pumpkin well, pat dry, remove seeds and cut the pulp into cubes of about 1 cm.
2. Chop the onions and mince the garlic.
3. Place the pot over medium heat, drizzle in olive oil and add onions. Cook until soften and golden. Add garlic and cook for another 30 second, carefully not to burn the garlic.
4. Add the pumpkin to onions and garlic, sprinkle with salt and pepper and stir for a minute. Add vegetable stock and white wine and cook for about 15 minutes on a lower heat (until pumpkin gets softer). Before adding pasta, place the immersion blender (hand blender) into pot and slowly and gently mix the pumpkin until you get creamy sauce with still some pumpkin chunks left.
5. Add pasta (and more veggie stock if you need more liquids). Cook the paste as per instructions on the box. Cook on lower heat and pay attention if you need more liquids as pasta will absorb all the quick while cooking.
6. At the very end stir in the parmesan and butter.
7. Before serving you can add rucola and sprinkle with more parmesan.

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