Pumpkin Alfredo Pasta Cauldrons – A Cozy & Magical Fall Dinner Recipe

Introduction

Enjoy the cozy flavors of fall with these charming Pumpkin Alfredo Pasta Cauldrons. Mini pumpkins serve as edible bowls filled with creamy, garlicky pasta, making for a magical and comforting dinner perfect for autumn gatherings.

Ingredients

• 6 to 8 mini pumpkins
• Olive oil
• Salt and pepper
• 12 ounces fettuccine or spaghetti
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Optional: pinch of nutmeg
• Chopped parsley for garnish
• Pumpkin seeds (pepitas) for garnish
• Extra grated Parmesan for topping

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Slice off the tops of the mini pumpkins and scoop out the seeds and flesh.
3. Step 3: Brush the inside of the pumpkins with olive oil and season with salt and pepper.
4. Step 4: Place the pumpkins cut-side up on a baking sheet and roast for 25–30 minutes, until tender but still firm.
5. Step 5: Meanwhile, cook the pasta in salted boiling water until al dente, then drain and set aside.
6. Step 6: In a saucepan, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
7. Step 7: Add the heavy cream and stir in the grated Parmesan. Season with salt, pepper, and a pinch of nutmeg if using. Simmer gently until the sauce thickens.
8. Step 8: Toss the cooked pasta in the Alfredo sauce until well coated.
9. Step 9: Carefully fill each roasted pumpkin with the creamy pasta, twirling the noodles inside to create a nest.
10. Step 10: Garnish with chopped parsley, pumpkin seeds, and extra grated Parmesan.
11. Step 11: Serve warm and enjoy the festive presentation.

Tips & Variations

• Use spaghetti squash inside the pumpkins for a lower-carb alternative to pasta.
• Add cooked bacon or sautéed mushrooms to the Alfredo sauce for extra flavor.
• For a vegan version, substitute butter with olive oil, heavy cream with coconut cream, and Parmesan with nutritional yeast.
• Roast the pumpkin seeds separately with a pinch of salt for a crunchy garnish.

Storage

Store any leftover pasta and pumpkin cauldrons separately in airtight containers in the refrigerator for up to 3 days. Reheat the pasta gently in a saucepan with a splash of cream or milk to restore creaminess. The roasted pumpkins can be reheated in the oven at 350°F (175°C) until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized pumpkins for this recipe?

Regular pumpkins are usually too large to serve as individual bowls and take longer to roast. Mini pumpkins are ideal for single servings and roast more evenly.

How do I know when the pumpkin is roasted properly?

The pumpkin should be tender when pierced with a fork but still hold its shape well enough to serve as a bowl for the pasta.

Pumpkin Alfredo Pasta Cauldrons – A Cozy & Magical Fall Dinner Recipe

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4.4 from 59 reviews

Enjoy a cozy and magical fall dinner with these Pumpkin Alfredo Pasta Cauldrons. Mini pumpkins are roasted to perfection and filled with creamy, garlicky Alfredo pasta, topped with fresh parsley, pumpkin seeds, and extra Parmesan. This dish combines beautiful presentation with comforting flavors, perfect for autumn gatherings or a special weeknight meal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 to 8 servings (one mini pumpkin per serving) 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Cauldrons

• 6 to 8 mini pumpkins
• Olive oil
• Salt and pepper (to season pumpkins)

Pasta and Sauce

• 12 ounces fettuccine or spaghetti
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Optional: pinch of nutmeg

Garnish

• Chopped parsley
• Pumpkin seeds (pepitas)
• Extra grated Parmesan cheese

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the pumpkins.
2. Prepare Pumpkins: Slice off the tops of the mini pumpkins and carefully scoop out the seeds and flesh to create hollow cauldrons.
3. Season Pumpkins: Brush the inside of each pumpkin with olive oil and season with salt and pepper to taste.
4. Roast Pumpkins: Place the pumpkins cut-side up on a baking sheet and roast for 25 to 30 minutes, until they are tender yet still firm to hold the pasta.
5. Cook Pasta: Meanwhile, cook your choice of fettuccine or spaghetti in salted boiling water until al dente. Drain and set aside.
6. Make Alfredo Sauce: In a saucepan over medium heat, melt the butter and sauté minced garlic until fragrant, about 1-2 minutes.
7. Add Cream and Cheese: Pour in the heavy cream and stir, then add the freshly grated Parmesan cheese. Season with salt, pepper, and an optional pinch of nutmeg. Simmer the sauce gently until it thickens.
8. Toss Pasta with Sauce: Add the cooked pasta to the Alfredo sauce and toss until the pasta is well coated with the creamy sauce.
9. Fill Pumpkins: Spoon the coated pasta into the roasted mini pumpkins, twirling the pasta into nests to create an appealing presentation.
10. Garnish and Serve: Top each pumpkin cauldron with chopped parsley, pumpkin seeds, and extra grated Parmesan cheese. Serve warm and enjoy your seasonal indulgence.

Notes

• Mini pumpkins like sugar or pie pumpkins work best as edible serving vessels because they’re tender yet sturdy.
• For a lighter option, use half-and-half instead of heavy cream, but the sauce will be thinner.
• Adding a pinch of nutmeg enhances the fall flavors but is optional.
• To save prep time, roast the pumpkins the day before and reheat before serving.
• Leftover pumpkin flesh scooped out can be roasted separately or saved for soups and purees.

Keywords: pumpkin pasta, Alfredo pasta, fall dinner recipe, roasted pumpkin recipe, creamy pasta, cozy autumn meal