roasted pumpkin puree, 2 of crisp baby asparagus, and some smoked paprika for good measure!
Cook the pasta according to the package directions, until al dente. Make a basic beciamela (white) sauce - I used 1 C whipping cream and 1-1/2 C milk. In a large mixing bowl, stir together the pasta, beciamela sauce, 1 C shredded parmesan, 1 C shredded mozzarella, 1 C pumpkin, and 2 C blanched asparagus. Season with smoked paprika and freshly ground pink Himalaya salt to taste. Turn the mixture into a baking dish. Top with more shaved parmesan and raw pumpkin seeds. Bake in a 350 degree oven until bubbly and golden, approximately 30 minutes.