Roasted Butternut Squash Pastina served in a Pumpkin

Ingredients

• pumpkin

  about 6 pounds
  1 large
• extra-virgin olive oil

  for oiling pumpkin, plus 2 tablespoons
  1 unit
• salt and freshly ground pepper
  1 unit
• about 4 cups chicken stock or canned low-salt chicken broth
  1 unit
• finely chopped onion
  1 cup
• finely chopped fresh thyme leaves
  2 teaspoons
• dried pastina or other small pasta

  such as riso
  1½ pounds
• Roasted butternut squash (see recipe below)
  2 cups
• turkey breast

  pre-cooked, chopped small
  ½ unit
• freshly grated Parmesan

  plus a small piece for garnishing
  ½ cup
• balsamic vinegar dressing

  optional
  1 unit