Ingredients:

•    1 tablespoon extra virgin olive oil
•     1 red onion, halved, sliced
•     6 shortcut bacon rashers, trimmed, chopped
•     500g butternut pumpkin, peeled, cut into 2cm cubes
•     2 garlic cloves, thinly sliced
•     4 sprigs fresh thyme
•     1 cup chicken stock
•     250g dried spaghetti
•     1 head broccoli, cut into small florets
•     1/4 cup thickened cream
•     Toasted pine nuts, fresh basil leaves and finely grated parmesan, to serve

Cooking Instructions:

1. Heat oil in a large heavy-based saucepan or flameproof casserole dishover medium-high heat. Add onion, bacon and pumpkin. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add garlic and thyme. Stir to combine.
2. Add chicken stock and 2 cups cold water. Cover. Bring to the boil. Add spaghetti. Reduce heat to medium. Simmer, uncovered, for 10 minutes, stirring occasionally. Add broccoli. Simmer for 5 minutes, stirring occasionally, or until pasta and broccoli are tender and the sauce hasthickened.
3. Remove from heat. Remove and discard the thyme sprigs. Stir in cream. Season with salt and pepper. Serve pasta sprinkled with pine nuts, basil leaves and parmesan.