Description
A creamy Alfredo pasta served in roasted pumpkin rings, perfect for fall.
Ingredients
Scale
- 2 small sugar pumpkins or acorn squash, sliced into 1-inch rings
- 8 oz bucatini or spaghetti
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 pinch ground nutmeg
- to taste salt and black pepper
- 2 tablespoons chopped fresh herbs (parsley, thyme, or sage)
Instructions
- Preheat oven to 400°F (200°C). Slice pumpkins or acorn squash into 1-inch thick rings. Scoop out seeds and stringy flesh.
- Brush both sides with olive oil and season with salt and pepper. Roast on a parchment-lined baking sheet for 25–30 minutes until tender but firm.
- Meanwhile, cook pasta in salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
- In a skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes.
- Pour in cream, bring to simmer, then stir in Parmesan and nutmeg. Stir until smooth and thickened. Season to taste.
- Toss drained pasta in the Alfredo sauce, adding pasta water if needed to loosen. Let cook 1–2 more minutes.
- Arrange roasted pumpkin rings on plates. Use tongs to twirl Alfredo pasta into each ring.
- Garnish with extra Parmesan, fresh herbs, and a crack of black pepper.
Notes
- For extra flavor, try adding crispy pancetta or bacon bits to the pasta.
- This dish can be served as a main course or a side dish.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg