Finely chop 2 onions and fry in some olive oil. Cut the pumpkin or squash into small chunks (both are good, I used about 200g of squash in this one) and add to the pan and fry softly together for a good 15 mins until the onions are sweet and translucent and the squash starts to soften.
Slice 4 cloves of garlic finely, and add to the onions and fry fur a further 2-3 mins. (If you're using chorizo, add it now and let it fry with the garlic.)
Once the onions and garlics have started to turn a nice golden brown add the tagine-inspired spices: 1 tablespoon each of ground coriander, ground cumin, garam masala and a teaspoon of cinnamon, ground ginger and paprika. Str it all to coat the veg with spices and then tip in 2 tins plum tomatoes along with a pinch of sugar.
Turn down the heat and let it simmer away for up to an hour until the sauce has thickened and the squash has started to dissintegrate (crush the pieces with the back of a wooden spoon if they are still intact). Season with a pinch of salt and pepper.
Stir it into some with some cooked pasta - something beefy like rigatoni - and serve with some crumbled feta or parmesan like in the pic above. Delicious!