Why You’ll Love This Recipe
I like this recipe because it transforms a simple pasta dinner into a seasonal showstopper. The pumpkins act as individual serving bowls, which makes the presentation so much fun. The creamy sauce flavored with cinnamon, parmesan, and a touch of spice balances perfectly with the earthy kale and savory sausage. It’s comforting, festive, and a dish I always look forward to making in autumn.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3-4 sugar pumpkins, also called pie pumpkins, 2-4 lbs. each
2 tablespoons olive oil, brushed over the pumpkins and used to brown the sausage, also drizzle over pasta.
8 ounces pasta, cook al dente, fusilli col buco, or whatever shape you enjoy
¼ – ½ cup reserved pasta water, use as needed
1 lb. sweet Italian sausage
¾ cup sweet onion, diced small, 1 medium onion
2 teaspoons garlic, finely diced, about 2-3 cloves
15 ounce can pumpkin puree
1 cup chicken broth
½ cup heavy cream
¼ cup grated parmesan cheese
½ teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon red pepper flakes, optional
few turns cracked black pepper
2 cups kale, remove stems and roughly chop
¼ cup shredded mozzarella cheese, sprinkle over the top of the pumpkins before baking
Directions
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I start by preheating the oven to 400°F and lining a baking tray with parchment.
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I boil salted water, cook the pasta until al dente, and reserve ¼–½ cup of pasta water before draining. I drizzle the pasta with olive oil to prevent sticking and set it aside.
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I wash and dry the pumpkins, cut off the tops, and scoop out the seeds and pulp. I brush the inside, rim, and tops with olive oil. I place them on the baking tray and roast for 20–25 minutes until partially baked.
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For the sauce, I heat olive oil in a large saucepan, add sausage, and cook until halfway done. I add onion and garlic, letting them sauté until softened and browned. I stir in pumpkin puree, chicken broth, and heavy cream, followed by cinnamon, salt, black pepper, and red pepper flakes.
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I mix in parmesan cheese until melted, then stir in the kale. I reduce the heat, let the sauce thicken, and toss in the pasta. If the sauce feels too thick, I loosen it with the reserved pasta water.
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I carefully stuff the roasted pumpkins with the pasta mixture, top with mozzarella cheese, and bake for 5–10 minutes until the pumpkins are tender and the cheese is melted. I finish with cracked pepper and serve hot.
Servings and Timing
This recipe serves 8 people. It takes about 25 minutes of prep, 35 minutes of cooking, and 1 hour total to complete.
Variations
Sometimes I swap the sweet Italian sausage for spicy sausage to add more heat. I also enjoy using spinach instead of kale for a softer green. For a vegetarian version, I skip the sausage and add mushrooms or chickpeas for heartiness. If I want extra cheesiness, I add more mozzarella or even fontina inside the filling before baking.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I scoop out the pasta from the pumpkin and warm it in the microwave or on the stovetop with a splash of broth or cream. If I freeze leftovers, I store just the pasta filling separately, as the pumpkins don’t hold up well in the freezer.
FAQs
Can I make this recipe ahead of time?
Yes, I sometimes roast the pumpkins and cook the pasta sauce a day ahead, then assemble and bake when ready to serve.
Can I eat the pumpkin flesh inside?
Yes, I scoop some of the roasted pumpkin flesh along with the pasta when serving—it adds extra flavor and sweetness.
What kind of pasta works best?
I like fusilli col buco for its curls that hold sauce, but penne, rigatoni, or shells also work well.
Can I use store-bought pumpkin puree instead of fresh?
Yes, canned pumpkin puree is perfect for the sauce and keeps things easy.
Do I need to peel the pumpkins?
No, the pumpkins act as edible bowls. I serve the pasta inside, and we scoop out the flesh while eating.
Can I use a different type of squash?
Yes, small acorn or kabocha squash also work if sugar pumpkins aren’t available.
How do I prevent the pumpkins from collapsing?
I par-bake them only until halfway cooked before filling, so they stay firm during the second bake.
Can I make this without dairy?
Yes, I use coconut cream instead of heavy cream and dairy-free cheese for a dairy-free version.
Can I make this spicy?
Yes, I use spicy Italian sausage and extra red pepper flakes when I want more heat.
What side dishes pair well with this recipe?
I like serving it with a simple green salad or roasted vegetables to balance the richness.
Conclusion
This creamy pumpkin sausage pasta stuffed inside sugar pumpkins is a cozy, flavorful recipe I love making in the fall. The presentation is stunning, the flavors are rich and comforting, and the combination of sausage, pumpkin, and kale feels perfectly seasonal. It’s a dish that always impresses guests and makes any autumn meal feel special.
