Description
A cozy and hearty fall-inspired pasta dish featuring roasted pumpkin rings served as edible cauldrons filled with creamy, cheesy pumpkin Alfredo pasta. This recipe blends the sweetness of roasted pumpkin with a rich Parmesan cream sauce, making it a perfect comforting meal for autumn evenings.
Ingredients
Scale
For the Pumpkin Cauldrons
- 2 small sugar pumpkins or 2 acorn squash, sliced into 1-inch rings
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Pasta and Alfredo Sauce
- 8 oz bucatini or spaghetti
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 pinch ground nutmeg
- Salt and black pepper to taste
- 2 tablespoons chopped fresh herbs (parsley, thyme, or sage)
Instructions
- Prepare and Roast Pumpkin Rings: Preheat your oven to 400°F (200°C). Slice the pumpkins or acorn squash into 1- to 1.5-inch thick rings, then scoop out the seeds and any stringy flesh inside to create hollow rings.
- Season and Roast: Brush both sides of the pumpkin rings with olive oil and season them with salt and black pepper. Place the rings on a parchment-lined baking sheet and roast for 25–30 minutes until they are tender but still hold their shape.
- Cook the Pasta: While the pumpkin roasts, bring salted water to a boil and cook the bucatini or spaghetti until al dente. Drain the pasta, reserving half a cup of the pasta water for later use.
- Sauté Garlic: In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant, taking care not to brown it.
- Make Alfredo Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and ground nutmeg, stirring continuously until the sauce is smooth and thickened. Season with salt and black pepper to taste.
- Toss Pasta in Sauce: Add the drained pasta to the Alfredo sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to loosen it. Let it cook for 1–2 more minutes to combine flavors.
- Plate and Assemble: Arrange the roasted pumpkin rings on individual plates. Using tongs, twirl portions of the Alfredo pasta and place them inside each pumpkin ring to form pasta cauldrons.
- Garnish and Serve: Garnish the pasta cauldrons with extra freshly grated Parmesan, chopped fresh herbs, and a crack of black pepper. Serve immediately while warm.
Notes
- Roast the pumpkin just until tender but still firm to hold the pasta without collapsing.
- Use freshly grated Parmesan for the best flavor and smooth sauce texture.
- Any fresh herbs like parsley, thyme, or sage complement the pumpkin and cheese beautifully.
- You can substitute bucatini with spaghetti or any long pasta you prefer.
- Reserve pasta water is key for adjusting sauce consistency without watering down flavor.
