Start this recipe by placing the diced pumpkin and ricotta on a large baking tray. Cut the top of the garlic globe and place onto the baking tray as well. Drizzle the olive oil over the pumpkin, ricotta and garlic globe. Season well with salt and pepper and sprinkle over the fresh thyme leaves. Place into the oven at 200`c and bake for 20-25 minutes. After 15 minutes, heat a pan of salted water to the boil and cook the gluten-free pasta for 7-8 minutes. Meanwhile, heat 1 tbsp olive oil in a large pan and soften the chopped onion for 3 minutes. Remove the cooked pumpkin, ricotta and garlic from the oven.