Fusilli Pasta With Pumpkin Cream, Turnip Greens & Bacon

Travis Mcconnell, Bentonville Butcher & Deli | Serves 4-6

1 pumpkin, weighing approximately 1 1/2 pounds
1 pound turnip greens, chopped into large pieces
1 tablespoon olive oil
1 yellow onion, medium diced
1 garlic clove, finely chopped
12 ounces fusilli pasta
2/3 cup heavy cream
1/2 cup Parmesan cheese, freshly grated
1 1/2 cups bacon cut into lardons

Preheat the oven to 350° F. Cut top off of the pumpkin and split down the middle. Scoop out seeds and membranes and discard. Cut the halves into large slices and put into an ovenproof dish or sheet pan and bake, turning once, for 40 minutes. Blanch the turnip greens in just enough boiling water to cover the greens, 5-10 minutes or until tender. Drain and let cool. Remove the pumpkin from the oven and mash with a potato masher. Heat the oil in a pan and add the bacon. Cook until it starts to caramelize, then add onion and garlic. Cook until the onion is translucent. Cook the fusilli in seasoned, boiling water until al dente. Drain the pasta and add back into the pot. Add turnip greens, mashed pumpkin, cream and Parmesan. Season to taste with salt and pepper and mix gently. Heat through for a few minutes and serve immediately.