Let the pumpkin halves cool and remove their skin. and place the roasted pumpkin in a food processor or high powered blender along with 1 cup of water. Add in the roasted shallots and blend thoroughly.

Transfer the mixture to a bowl and season with ground cumin, ground cloves and salt. Stir in the orange juice.

Fill a large pot halfway with water and bring to a boil over high heat. Once boiling, stir in 2ish tbsp of salt, give it a minute and add in pasta (½ box serves 2-3 while a full serves 4-5). Note: Boil pasta for a minute or two less than on the box’s instructions for a more ‘al dente’ cook to it.

While the pasta cooks, warm a 3 qt sauté pan or skillet over medium heat and add in your butter, keeping the temperature warm enough to allow the butter to brown but not hot enough to burn.

Once the butter is browned, add pumpkin mixture to the pan along with tarragon. Stir in soy sauce and fish sauce. Taste and add in more orange juice if you desire more sweetness and acidity.

Once pasta is ready, add it to the pan along with 2 cups of pasta water. Add ½ of the hazelnuts and parmesan. Raise the pan’s temperature and stir vigorously for 2-4 minutes. Add more pasta water as needed for consistency, keep in mind that the sauce will tighten up as it cools so keep it a bit looser than you would think.

Serve in a bowl and garnish with remaining hazelnuts and a sprinkle of tarragon.