Delicious. Very complex. I made some adjustments for my palette: I had butternut squash no pumpkin but it worked well, I sautéed on medium high to get carmelization. I turned the heat down and added the white wine, covered the pan to soften the squash then added 5 ozs organic half and half, 2 ozs at a time and 2 ozs of herbed goat’s cheese. When tender I added 1/4 cup Italian parsley, fresh thyme leaves, and a handful of chopped fresh arugula, plus the pancetta and stirred it well. Last thing, I grated fresh nutmeg, corrected the seasoning, added another dollop of cream so it was saucy enough. My garnishes: chopped toasted hazelnuts and pomegranate seeds! Served on a bed of arugula with a squeeze of lemon. My dining companions sang it’s praises. I will make this again! Next time I will try the pumpkin.