Pumpkin is a wonderful fall ingredient to cook and bake with, and in this recipe it gets a savory twist as a creamy pasta sauce. Save time by purchasing already prepared squash and try this dish with some of your other favorite varietals like butternut or acorn!
Tip: If you can’t find pre-cubed pumpkin or squash, don’t be intimidated by cutting it up yourself. Look for smaller varietals like sugar or cheese pumpkins. Cut about ¼-inch off the top and bottom to steady the bottom. Then use your knife to trim the thick peel around the whole body of the pumpkin. Once peeled, cut in half and remove the seeds. Next, cut the halves into smaller wedges and eventually into similar size cubes. If the skin of the squash is tender enough, try peeling it with a vegetable peeler instead of your knife – this works well with butternut squash in particular!
- Cook Time
- Prep Time
- 4 cups pumpkin, peeled and cubed
- 1 tablespoon extra virgin olive oil
- 1 cup vegetable stock
- 4 ounces cream cheese
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 pound dry fettuccine
- Garnish: ½ cup toasted walnuts, chopped
1. Preheat oven to 400°F.
2. Toss pumpkin with olive oil and arrange on sheet pan in a single layer. Roast 20 to 25 minutes at 400°F, until tender when pierced with a fork.
3. While pumpkin is roasting, cook fettuccine according to package directions. Drain, but do not rinse; set aside.
4. Transfer pumpkin to a food processor and add stock, cream cheese, garlic, salt, and nutmeg. Process until smooth, adding additional stock if desired.
5. Transfer pumpkin sauce to a small saucepan and heat over low heat until warm.
6. Toss cooked pasta with sauce and divide among plates.
7. Garnish with walnuts.