On a lovely Spring day at Yarra Valley, we came across a cut piece of Musquee De Provence pumpkin, deep orange in colour. We brought back the small piece of pumpkin and worked out how we can prepare a meal. We found this recipe on the net by James Martin, BBC Food, and cook ourselves a nice dinner. The pasta, from Calabria, southern coast of Italy has been sitting in our larder. 
We modify the recipe with healthier options, i.e. we left out the butter and double cream, instead substitute with enough olive oil and 150ml of light cream. More generous amount of garlic and shallots. We use the fresh herbs (parsley and rosemary) from our garden.
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