Preparation

• Rinse the pumpkin, cut it into portions, remove the seeds and fibers, and slice it.

  Remove the skin from the potatoes and cut them into cubes.

  Peel and rinse the potatoes and cut them into cubes as well.

  

• Finally peel the onion, slice it and sauté it in a generous drizzle of olive oil.

  Add the potatoes and pumpkin, season with salt and pepper, and let them flavor over high heat; then lower the heat and let cook for 35 minutes, stirring from time to time.

  

• While the potatoes and pumpkin are cooking, bring the water for the pasta to a boil, salt it and as soon as it starts boiling, add the pasta.

  Meanwhile, cut the provola into small pieces.

  Drain the pasta very al dente and add it to the potatoes and pumpkin.

  

• Add a little of the cooking water, stir and let it cook for a few minutes. As soon as a creamy layer starts to form on the bottom, add the provola and a little more water, stir for a few minutes with the pot still on the heat and a few more minutes off the heat.

  Plate and serve immediately.

  

• If you liked this recipe, also check out:

  – Lasagna with pumpkin, white ragù and béchamel;

  – Creamy gratinated gnocchi with pumpkin and sausage;

  – Pumpkin and potato meatloaf with ham and cheese;

  – Pumpkin puff pastries with ham and cheese;

  – Oven-baked pumpkin and potatoes side dish.