Step 1

Preheat oven to 400F. Slice pumpkin in half, scoop out seeds and place both halves cut-side down in a baking dish. Pour enough water in the pan to form a 1/4" layer. Place pumpkin in the oven and roast until tender, 45-55 minutes. Let cool slightly and scoop out flesh. Measure 1 cup and set aside.

Step 2

Bring a pot of water to a boil, add pasta and cook until just tender, 6-7 minutes. Strain and set aside.

Step 3

In a saucepan, heat butter until melted. Mince garlic and add to the pot. Cook for 1 minute. Whisk in flour, thyme, salt and pepper. Cook and whisk for another minute. In a blender, combine pumpkin puree and milk, blending until smooth. Pour mixture into the saucepan and whisk until well combined. Cook, stirring frequently, until sauce thickens, 3-4 minutes. Remove from heat and add in shredded cheese, stirring until cheese melts.

Step 4

Combine pasta and cheese mixture into an 9x9 baking dish or a pan similar in size. In a food processor, pulse together slices of bread and hazelnuts. With the food processor running, pour in olive oil. Sprinkle mixture over the macaroni and cheese.

Step 5

Bake in the 400F oven for 20-25 minutes until the top is browning and cheese is bubbling. Serve warm.