Ingredients: 1 small eating pumpkin-squash can be substituted as well-peeled, seeded, and cut into one half inch cubes. You'll need approximately 2-3 cups.

3 shallots thinly sliced

Pinch of ground cloves

Pinch of sugar

EVOO for drizzling (extra virgin olive oil)

8-10 ripe Roma or plum tomatoes, cored and quartered 3 garlic cloves, thinly sliced Salt and pepper to taste

1 pound dried linguine pasta

1 cup grated pecorino cheese Large handful of fresh basil, cut in chiffonade prosciutto, sautéed until crisp and crumbled

Directions: Preheat oven to 425 degrees. Prepare a large baking sheet by covering it with aluminum foil, creating a “dam” in the center.

Place the pumpkin on one side of the foil dam and scatter the shallots over. Sprinkle with cloves and sugar, drizzle with a bit of olive oil and place in the oven for 10 minutes.

After 10 minutes or so, add the quartered tomatoes to the other side of the dam. Scatter the garlic over the tomatoes and drizzle with EVOO. Season both sides with salt and pepper and return the pan to the oven to roast for another 15 minutes or so. The pumpkin should be soft, but not mushy. Some browning of the fruit is fine.

Cook the linguine to al dente and drain well. Transfer the cooked pasta to a large serving bowl and drizzle with some good EVOO. Top with the roasted veggiefruits and any pan juices, 2 tablespoons of the grated cheese, and the basil, and toss gently to mix. Add a little of the pasta cooking water to loosen if the dish seems too stiff.

Serve with the extra grated cheese alongside as well as the crisp prosciutto if desired.

Recipe Notes: Lowfat: Reduce the amount of oil and cheese used, although both are not necessarily bad fats. Don't eliminate them entirely. Vegetarian: Omit prosciutto garnish. Make ahead: This makes a nice leftovers lunch, but really tastes best cooked just before serving. You can prep the veggies ahead and have the whole works set to go-it really comes together quite quickly.