Butternut Squash Pasta

Ingredients

• ½ large butternut squash (peeled and cut into medium cubes)
• 2 tablespoons olive oil
• ½ teaspoon salt
• 1 oz butter (28 grams)
• 1 clove garlic (minced or grated)
• ½ cup Panko breadcrumbs (or gluten-free alternative)
• 1 teaspoon dried thyme
• ¼ teaspoon salt
• 12 oz rigatoni pasta (330-340 grams)
• 1 teaspoon salt
• 1.5 oz butter (45-50 grams)
• 3 cloves garlic (minced or grated)
• ½ cup heavy cream (or half and half could be used)
• ⅔ cup grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• ½ teaspoon white pepper (or black could be used)
• ½ cup pasta water (about 150 ml)
• 1 cup cooked pumpkin (cubed, roasted)