3/4 lb papparadelle 4 T butter 1 lg red onion, thinly sliced s&p 1/2 small sugar pumpkin (1.5 lbs), peeled, seeded and cut into 1/2" pieces 3 thyme sprigs + 2 t thyme leaves 2.5 oz pecorino, grated (2/3 c) + more for serving

Cook the pasta according to directions. Reserve 1 c of the cooking water; drain the pasta and return to pot. Meanwhile, melt 2 T butter in a large skillet over med heat. Add the onion and 1/2 t salt and pepper and cook, stirring occasionally, until soft (@15 min). Transfer to a bowl. Add the pumpkin, thyme sprigs, and 1 1/2 c water to the skillet. Cover partially and cook , stirring occasionally, until the pumpkin is very soft and most of the water evaporated @7 min. Add the onion, pumpkin, thyme leaves, pecorino, the remaining 2 T of butter, and 1/2 c reserved water to the pasta. Toss to coat, adding more reserved water as needed to loosen the sauce. Serve the pasta with black pepper and additional cheese.