Pre-heat oven to 220℃ in ‘Fan Mode’.
In a lightly-heated pan, add vegetable oil and fry the onions for a bit till they soften.
Add thyme and butter to the pot - allow the butter to melt.
Add Emmenthal Cheese and Whipping Cream. Next, mix all the ingredients together till they have melted.
Stir the liquid gradually and consistently as it thickens into a smooth, thick and creamy consistency.
Add boiled pasta to the mixture after taking the sauce off the heat. Season the pasta and sauce with pepper and salt to your preferred taste.
Pour the pasta and sauce into the cored pumpkin, scatter it with Parmesan cheese and bake it for 30 minutes till the pasta turns gold and bubbles.
Garnish with freshly cracked black pepper, parsley and extra virgin olive oil.