Step 1

Preheat oven to 200C/180C fan-forced. Grease and line a large baking tray with baking paper. Grease a large baking dish.

Step 2

Place pumpkin on prepared tray. Spray with oil. Season with salt and pepper. Bake for 25 minutes or until pumpkin is tender.

Step 3

Meanwhile, cook pasta following packet directions. Drain, reserving 1/2 cup cooking liquid.

Step 4

Melt butter in a large deep ovenproof frying pan over medium heat. Add onion and garlic. Cook, stirring for 6 minutes or until onion softens. Add spices. Cook, stirring, for 1 minute or until fragrant. Add stock powder, cream and milk. Bring to a simmer. Cool 10 minutes.

Step 5

Place 3/4 of the roasted pumpkin and cream mixture in a food processor. Process until mixture is smooth. Combine pasta, pumpkin sauce, 3/4 cup parmesan (or vegetarian hard cheese), kale, remaining roasted pumpkin and reserved cooking liquid in a large bowl. Season with salt and pepper. Place in prepared baking dish.

Step 6

Wash and dry food processor bowl. Process bread until coarse crumbs. Combine breadcrumbs, pepitas and remaining parmesan (or vegetarian hard cheese) in a small bowl. Sprinkle over pasta. Top with bocconcini. Spray with oil. Bake for 20 minutes or until top is golden. Serve with salad.