Pumpkin: Carefully slice 1/4 pumpkin into small chunks, removing the skin & seeds. Bring a large pot of water to a boil and cook the pumpkin for 8-10 minutes, or until soft. Drain and set aside for the meantime.
Sauce: Meanwhile, remove the casing from 2 chorizo sausages. Preheat a large pan to medium-high heat. Add the sausage meat and break up into small pieces. Continue cooking for 3-4 minutes until crispy. Remove and set aside. In the same pan, add 3 tsp butter and 1 tsp crushed garlic. Dice 1 small onion and add to the pan. Sautee for 2 minutes, then add 100ml chicken stock. Turn the heat down to low and let simmer.
Pasta: By now, the pumpkin should be cooked. Remove the pumpkin from the pot, rinse the pot and replace the water. Bring it back to a boil and cook 150g pasta as per packet instructions.
Finish off: While the pasta cooks, mash the pumpkin into a smooth paste. Add to the pan with the onions and mix well. Add the cooked sausage bits, 100ml cream, 40g baby spinach and 50g grated cheese. Mix well, until the spinach has wilted and the cheese has melted. Drain the cooked pasta and add to the pot. Taste for seasoning, adding salt & pepper if needed. Mix well and serve with more grated parmesan. Enjoy!