Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain once cooked.
Meanwhile, slice the pumpkin into thin pieces.
In a large pan, melt a bit of butter over medium heat and sauté the pumpkin for about 5 minutes, stirring occasionally.
Season the pumpkin with salt, cover the pan with a lid, and cook over medium heat until the pumpkin is tender, stirring occasionally. As the pumpkin softens, mash it gently with a wooden spoon. Add a little pasta cooking water if needed to prevent the pumpkin from sticking.
When the pumpkin is fully cooked and mashed, add the pasta and Gorgonzola to the pan. Stir over medium heat for about one minute, until the cheese melts and the pasta is evenly coated.
