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Place olive oil, butter, garlic, rosemary in a large pan and allow butter to melt. Then add onion and cook until softened and golden brown.
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Next add pumpkin and combine. Cook for a further 4 mins.
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Pour stock over pumpkin and bring to the boil. Simmer for 10 mins or until soft. Add salt and pepper to taste. Remove whole garlic cloves.
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In another pot filled with salted boiling water, cook pasta as per packet directions.
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Remove and drain pasta, then mix into pumpkin sauce. Turn down the heat to low and add pecorino and mascarpone. Mix and add salt and pepper to taste.
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Serve and enjoy with family and friends!
