Description
A whimsical and festive meal that captures all the flavors of autumn.
Ingredients
Scale
- 6 to 8 mini pumpkins
- 3 cloves garlic, minced
- Chopped parsley, for garnish
- Olive oil
- Salt
- Black pepper
- Pumpkin seeds (pepitas), for garnish
- Optional: pinch of ground nutmeg
- 2 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Extra grated Parmesan cheese, for topping
- 12 ounces fettuccine or spaghetti
Instructions
- Begin by preheating your oven to 375°F (190°C). Take the mini pumpkins and carefully cut off the tops. Once the tops are removed, scoop out the seeds and fibers from the inside, creating a hollow cavity that can hold the pasta. Brush the insides of the pumpkins with olive oil, then season with salt and black pepper. Place the pumpkins cut-side up on a baking sheet, and roast them for about 25 to 30 minutes. You want them to be tender while still holding their shape, as they’ll serve as your serving cauldrons.
- While the pumpkins are roasting, fill a large pot with water and bring it to a boil. Make sure to add a generous amount of salt to the water—this allows the pasta to season as it cooks. Once boiling, add the fettuccine or spaghetti, and cook until it reaches an al dente texture, usually about 8 to 10 minutes. Drain the pasta and set it aside. You want to ensure it doesn’t get soggy since it will be tossed with the Alfredo sauce very soon.
- In a medium saucepan over medium heat, melt the unsalted butter. Once melted, add the minced garlic and sauté until it becomes fragrant but not browned; this usually takes about 1 minute. Slowly pour in the heavy cream, stirring continuously. Then, gradually add the grated Parmesan cheese, mixing until the sauce is smooth and creamy. Season with salt, black pepper, and if you’re feeling adventurous, a pinch of nutmeg. Allow the sauce to simmer gently for a few minutes until it thickens slightly to your liking. The rich flavors will come together beautifully, creating the signature taste of Alfredo sauce.
- Now it’s time to bring everything together! Add the cooked pasta to the Alfredo sauce in the saucepan. Using tongs or a large fork, gently toss the pasta to coat it thoroughly in the creamy sauce. Make sure every strand is covered in the sauce for the best flavor experience. Once well combined, remove the pasta from heat and begin the fun part—stuffing the pumpkins!
- Carefully take the roasted mini pumpkins out of the oven. Using a spoon, fill each pumpkin with the deliciously sauced pasta, creating neat little nests of fettuccine or spaghetti. Once filled, sprinkle with chopped parsley, pumpkin seeds, and extra Parmesan cheese for that finishing touch. These filled pumpkins can be served right on the baking sheet or individually placed on plates, ready for serving. The combination of flavors and festive presentation will surely impress everyone at your table!
Notes
For a vegan version, substitute cream with coconut cream and use nutritional yeast instead of Parmesan.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 520 per serving
- Sodium: 720 milligrams
- Protein: 15 grams