Preheat oven to 180°C.

Wash the pumpkin under running water to remove any trace of soil from he skin, then remove the seeds and slice it into 2 cm thick wedges.

Line a baking sheet with parchment paper and brush it with extra virgin olive oil.

Lay the slices of pumpkin on one side and season them with a pinch of coarse salt, freshly ground black pepper and a generous drizzle of extra virgin olive oil.

Bake the pumpkin for 30 minutes until golden brown and almost caramelized on the edges. The flesh and the skin are supposed to be soft at this point.

Melt the cheese with the butter and the milk in a saucepan over very low heat, stirring constantly with a whisk, then add 2/3 of the pumpkin, peeled and crushed with a fork. Mix until you get a smooth and orange yellow creamy sauce.

Cook the pasta al dente, drain it and toss it with the pumpkin cheese sauce, then spoon it into a baking dish. Cut the remaining pumpkin into cubes and stir it into the pasta. Sprinkle the pasta with the breadcrumbs and grill it in a hot oven for 5 to 10 minutes until golden brown on the surface and still creamy and soft underneath. Serve immediately still hot from the oven.