Method

• 1.
  Preheat the oven to 180°C. Place pumpkin on a baking tray and roast for 2 hours or until tender (or roast with brisket for 3 hours or until tender). Halve pumpkin and scoop out flesh, discarding seeds. Whiz flesh to a puree in a food processor (store puree, covered and chilled, for up to 4 days).

• 2.
  To make lemon thyme crumb, place sourdough, half lemon thyme and 1/4 cup (60ml) oil in food processor and whiz to fine crumbs. Spread over a baking tray and roast for 15 minutes, stirring halfway, until golden (or roast with pumpkin and brisket for 25 minutes or until golden. Crumb can be stored, in an airtight container at room temperature, for up to 1 week).
• 3.
  Cook pasta according to the packet instructions and drain, reserving 1/2 cup (125ml) pasta cooking water.
• 4.
  Meanwhile, heat remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add garlic and onion, and cook, stirring, for 5 minutes or until softened. Add pumpkin puree, 2 cups (500ml) water and remaining lemon thyme, and cook, stirring, for 3 minutes or until heated through. Increase heat to high and add pasta, reserved pasta water and pecorino. Stir to combine, then stir through lemon zest. Divide pasta and rocket among bowls. Scatter with lemon thyme crumb and extra lemon thyme and pecorino. Drizzle over extra oil to serve.