Method

Step 1

Cut 2 small pumpkins in half, drizzle with olive oil, season with salt and pepper and roast in the oven at 200 °C for 30 minutes, until soft and cooked through.

Step 2

Cook the Confit Turkey Thigh according to the box instructions.

Step 3

Cook the pasta according to the packet instructions.

Step 4

Put the oil in a large saute pan on a medium-high heat. Once the oil is hot, add the garlic and oregano, and fry for two minutes, just until the garlic starts to turn golden. Using a slotted spoon, carefully lift out the garlic and oregano and transfer to a small bowl, leaving the oil in the pan.

Step 5

When the turkey is cooked, shred it off the bone and toss through the oil in the pan.

Step 6

Spoon out the pumpkin from the skins and place in the pan along with the turkey. Discard the skins.

Step 7

Drain the pasta, reserving about 200ml of the cooking water, then put the pasta in the squash pan. Cook, stirring often, for two minutes, then take off the heat and leave for a minute: you don’t want the pasta to be piping hot.

Step 8

Shred the Confit Turkey Thigh.

Step 9

Mix the cheese, eggs and three tablespoons of the reserved pasta water in a large bowl; keep the remaining pasta water. Tip the pasta and squash mix and shredded turkey into the egg bowl and stir for two minutes, until the pasta is evenly coated in the sauce; if necessary, add more pasta water a tablespoon at a time until the sauce turns smooth and silky.

Step 10

Serve on a platter, sprinkle the fried oregano and garlic mixture on top, and serve immediately.