Step 1

Preheat oven to 425°F

Step 2

Place water on to boil for pasta

Step 3

Listicle: Rachael Ray 8-Quart Oval Covered Pasta Pot with Pour Spout Peel and split pumpkin or squash (reserving seeds), spray half with oil and season with salt, pepper and nutmeg

Step 4

Roast until tender, about 45 minutes

Step 5

Spray the garlic with oil and season with salt and pepper

Step 6

Wrap in foil and roast 45 minutes

Step 7

Peel and chop the remaining squash into small bite-sized pieces, spray and season with salt, pepper, nutmeg and red pepper

Step 8

Roast until golden at edges and tender, about 30 minutes

Step 9

Wash ½ to 1 cup of the pumpkin seeds and spray and season with salt and pepper

Step 10

Toast on small tray until golden and crisp, 15 to 20 minutes

Step 11

Scrape the flesh of the halved pumpkin into a food processor, add the roasted garlic cloves removed from the skins and the crème fraiche, then purée

Step 12

Place in pan and whisk in the stock

Step 13

Cook pasta 1 minute less than the package instructions

Step 14

Reserve ½ cup pasta water just before draining

Step 15

Combine hot pasta with sauce, half the bite-sized pumpkin and the cheese, adding some pasta water, if needed

Step 16

Top with remaining bite-sized pumpkin, toasted seeds, chives and chili oil (if using)