Creamy Pasta and Pumpkin Casserole

Ingredients:

• 700 gr. pumpkins, diced
• 450 g penne pasta (feathers)
• 1 bunch kale, chopped
• Olive oil
• Nutmeg
• 1 cup chicken broth
• 3/4 cup heavy cream
• 1 tbsp. grated parmesan
• 2 tablespoons of vegetable oil
• 2 cloves garlic, chopped

Preparation:

1. Preheat oven to 200°C. Place the pumpkin on a baking sheet and brush with olive oil, season with salt, pepper, and nutmeg. Bake until tender, about 30 minutes. Puree in a food processor.
   
   Cook the pumpkin puree with the cream until smooth; add half of the cheese.
2. Heat oil in a frying pan over medium heat. Add garlic and sauté for 1-2 minutes. Add cabbage and sauté until the leaves are wilted.
3. Cook the pasta until al dente, reserving some of the cooking water. Combine the pasta with the puree, herbs, and reserved cooking water; transfer the mixture to a baking dish and sprinkle generously with cheese.
4. Preheat oven to 200°C. Bake the casserole until browned and the sauce is bubbling, 40 minutes. Cool to room temperature and serve.