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Roasted Pumpkin Alfredo

This dish features roasted pumpkin blended into a creamy, velvety sauce that coats al dente pasta. The pumpkin’s natural sweetness and earthy flavor deepen as it roasts, creating a rich sauce with a smooth texture. Finished with fresh herbs, Parmesan, and olive oil, it offers a cozy yet bright fall-inspired meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium sugar pumpkin or butternut squash halved and seeded
  • 8 oz pasta your choice, such as fettuccine or penne
  • 1 cup heavy cream
  • 3 cloves garlic minced finely
  • 1/2 cup Parmesan cheese grated
  • 1/4 tsp nutmeg freshly grated if possible
  • 2 tsp fresh sage or thyme chopped, for garnish
  • 2 tbsp olive oil good quality, for finishing

Equipment

  • Baking sheet
  • Large pot
  • Blender or Immersion Blender
  • Skillet or saucepan
  • Slotted Spoon

Method
 

  1. Arrange the pumpkin halves cut side up on a baking sheet and roast in a preheated oven at 200°C (400°F) for about 40 minutes until the flesh is soft and caramelized with a fragrant aroma.
  2. While the pumpkin roasts, cook your pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
  3. Remove the roasted pumpkin from the oven and let it cool slightly. Scoop out the flesh into a blender or use an immersion blender to puree until smooth, creating a rich orange-colored sauce base.
  4. In a skillet or saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, until it begins to turn golden and releases a warm aroma.
  5. Stir in the pumpkin puree along with the heavy cream and a pinch of nutmeg. Bring the mixture to a gentle simmer, stirring occasionally, and cook for about 10 minutes until the sauce is thick and velvety.
  6. Taste the sauce and season with salt and pepper as needed. Add a splash of reserved pasta water if the sauce needs loosening to coat the pasta more easily.
  7. Add the cooked pasta to the sauce and toss gently to coat evenly, allowing the flavors to meld and the sauce to cling beautifully to each piece of pasta.
  8. Remove from heat and stir in grated Parmesan cheese. Drizzle with a little olive oil and sprinkle chopped sage or thyme for fresh aroma and flavor.
  9. Serve immediately, garnished with extra Parmesan and herbs if desired, for a warm, comforting fall-inspired meal.

Notes

Ensure pumpkin is well caramelized for maximum flavor. Adjust consistency with reserved pasta water if needed. Fresh herbs add brightness—add more if desired.