Pasta with Cream and Pumpkin / Penne mit Sahnekürbis

Delicious, and very good comfort food, but you will need quite a few pots and pans: one for the onions, one for the pumpkin, one for the bread crumbs and one for the pasta. I would suggest cooking the penne until nearly al dente and reduce the time the pasta is cooking together with the other ingredients, as otherwise you will risk everything (especially the cheese!) sticking to the pan and getting burnt. In our case, that means cooking the pasta for 7 or even 8 minutes, and just reheating everything quickly. Also, make sure that the pasta is the last thing you do so that everything else is ready once the pasta is ready. We used grated Parmesan instead of cheddar, and did the breadcrumbs in a pan instead of the microwave. All in all, though, I think I liked the Tagliatelle with Pumpkin and Parma Ham from the same book just a little more.