Start by cutting your Heirloom Pumpkin in half. Scoop out the inside with a spoon and cut the half into 4 pieces. Cut off the skin and cut the flesh into cubes. (Wrap the other half tightly and store in the fridge for 3 days, or bake for soups or desserts...)

Cook your bacon in the oven on 325º for 25 minutes until crispy. Set aside to cool and chop into pieces.

Heat your olive oil in the pan and sauté half an onion until translucent. Add your red pepper flakes and stir into the onion.

In a separate pot, begin boiling your water for the pasta.

Add your pumpkin cubes into the sauté pan with more olive oil, a big pinch of salt, and 1/2 stick of butter. Cover and cook for 10 minutes, stirring occasionally.

While your pumpkin is cooking, boil your Orecchiette pasta.

Add chopped sage, 1 cup of starchy pasta water, and freshly cracked pepper to the pumpkin.

You want the pumpkin to start breaking down into a chunky sauce.

Strain your pasta.

Add 1 c of parmesan cheese and 1/2 c whipping cream into the pumpkin sauce and stir until combined.

Add your pasta to the sauce and season with more salt, pepper, and red pepper flakes to desired taste.

Plate the pasta (or scoop into a bowl) and top with chopped bacon and parmesan cheese.

Enjoy!