Description
Creamy Alfredo pasta served inside roasted mini pumpkins for a festive fall dinner that’s as stunning as it is delicious. Perfect for Halloween, Thanksgiving, or cozy autumn nights.
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
Preheat oven to 375°F (190°C).
Slice off the tops of mini pumpkins and scoop out the seeds and flesh.
Brush inside of pumpkins with olive oil and season with salt and pepper.
Roast pumpkins cut-side up for 25–30 minutes, until tender but still firm.
Meanwhile, cook pasta in salted water until al dente. Drain and set aside.
In a saucepan, melt butter and sauté garlic until fragrant.
Add cream, then stir in Parmesan. Season with salt, pepper, and nutmeg if using. Simmer until thickened.
Toss pasta in Alfredo sauce until well coated.
Fill roasted pumpkins with pasta and twirl into nests.
Top with parsley, pumpkin seeds, and extra Parmesan.
Serve warm.
Notes
Use edible mini pumpkins like Jack Be Little or sweet dumpling.
You can make the pumpkins and sauce ahead of time.
For a lighter version, use half-and-half instead of heavy cream.
Make vegan with plant-based butter, cream, and cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: Roasting, Stovetop
Keywords: pumpkin alfredo pasta fall pasta recipes mini pumpkin dinner halloween pasta stuffed pumpkins autumn dinner ideas