Cook the pasta 1 or 2 minutes less than al' dente. 
Cut 1/4th of a big pumpkin into little cubes and bake in a pan with a splash of olive oil,
the onion and the garlic. 
After a couple of minutes add water until the pumpkin is covered and add a vegetable cube. 

Let boil for approx. 15 minutes until the pumpkin gets soft. 
Take out some of the water but leave some in the pan. Mix all together and add 20 to 30 g of Parmigiano. 

Add the cooked pasta into the pumpkin mixture and stir. 
Put all of it in an oven plate. Cover with some Parmigiono and panko and put in an oven of 200 degrees during 15 minutes. 

TIP: I always use filtered BRITA water to cook my veggies.
The flavor is retained and the color is also much more intense. 

Buon Appetito!