Pumpkin Pasta with Pancetta – Fustini's Oils & Vinegars

Ingredients

• 2 cups peeled and diced cheese pumpkin or butternut squash
• 2 tablespoons Fustini's Gremolata olive oil
• Kosher salt and freshly ground black pepper
• 1/2 bunch broccoli, cut into florets, approx 1 cup.
• 3/4 cup pancetta, cut into 1/2" pices
• pinch of red pepper flakes
• 1/4 cup Fustini's Citrus Oregano balsamic
• 1/2 cup water or stock
• 8 oz small-medium cut pasta (campenelle, penne, orecchiette, farfalle)
• 1 teaspoon Fustini's Parmesan Spice blend
• 1/2 cup grated parmesan cheese, plus more for garnish
• 2 tablespoons toasted pumpkin seeds