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Creamy Pumpkin Sausage Pasta, Stuffed Pumpkins

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  • Author: Amy
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Description

A festive fall dish where tender roasted sugar pumpkins are stuffed with creamy pumpkin sausage pasta, kale, and cheese. Cozy, flavorful, and perfect for gatherings, this recipe combines elegance with hearty comfort.


Ingredients

34 sugar pumpkins (24 lbs each)

2 tbsp olive oil (plus more for drizzling)

8 oz pasta (fusilli col buco or preferred shape)

¼½ cup reserved pasta water

1 lb sweet Italian sausage

¾ cup sweet onion, diced small (1 medium onion)

23 cloves garlic, finely diced (2 tsp)

15 oz can pumpkin puree

1 cup chicken broth

½ cup heavy cream

¼ cup grated Parmesan cheese

½ tsp kosher salt

½ tsp cinnamon

½ tsp red pepper flakes (optional)

Freshly cracked black pepper, to taste

2 cups kale, stems removed and roughly chopped

¼ cup shredded mozzarella cheese (for topping)


Instructions

  1. Preheat oven to 400°F (200°C) and line a baking tray with parchment.
  2. Cook pasta in salted boiling water until al dente. Reserve ¼–½ cup pasta water, drain, drizzle with olive oil, and set aside.
  3. Wash pumpkins, cut off tops, and scoop out seeds and pulp. Brush insides and tops with olive oil. Roast for 20–25 minutes until partially baked.
  4. Heat olive oil in a large saucepan. Cook sausage until halfway browned. Add onion and garlic, sautéing until softened and golden.
  5. Stir in pumpkin puree, chicken broth, and cream. Add cinnamon, salt, pepper, and red pepper flakes.
  6. Mix in Parmesan until melted, then stir in kale. Simmer until sauce thickens. Toss in cooked pasta, adding reserved pasta water as needed to loosen.
  7. Stuff roasted pumpkins with pasta mixture. Top with mozzarella cheese.
  8. Bake stuffed pumpkins for 5–10 minutes until pumpkins are tender and cheese is melted.
  9. Finish with cracked black pepper and serve hot.

Notes

Swap sweet sausage for spicy Italian sausage for extra heat.

Use spinach instead of kale for a softer green.

Make vegetarian with mushrooms or chickpeas instead of sausage.

Try fontina or extra mozzarella for a cheesier filling.

Roast pumpkins only halfway before stuffing so they stay firm.

Use small acorn or kabocha squash if sugar pumpkins aren’t available.


Nutrition

  • Serving Size: 1 stuffed pumpkin portion
  • Calories: 420
  • Sugar: 7g
  • Sodium: 720mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 21g
  • Cholesterol: 65mg