In this recipe I used frozen, diced pumpkin because that is what is available here in Belgium. It only needs about 5 minutes to cook. You can also use canned pumpkin if it is available to you or you can roast your pumpkin and scoop out the inside. I would still recommend cooking for about 5 minutes to amalgamate the flavours. No pumpkin? This recipe tastes great with butternut squash! If you use gluten-free pasta, this recipe is gluten-free. The sauce does not contain any gluten but the pasta I used here (spelt pasta) does.