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Healthy Green Kitchen Pumpkin stuffed with pasta, cheese and sausage.
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Macaroni and cheese is comfort food at its best…who doesn’t love it? It’s not something I make very often (translation: I never make it) so I was excited when Stephanie asked me if I’d like to review the brand new book she co-wrote with Garrett. It’s called Melt: The Art of Macaroni and Cheese.

book photo 2

From the first moment I opened the book, I knew it was a winner. Melt is a beautifully photographed celebration of artisanal cheeses, and it’s filled with numerous unique ideas for how to pair these cheeses with pasta (but not just pasta: some of the recipes in the book don’t involve pasta at all). The writing is fun and engaging.

It did not take me long to decide which recipe from the book I wanted to share on my blog. The Pumpkin Stuffed with Pasta, Fontina and Italian Sausage Macaroni on page 128 was too much of a stunner to pass up! I’ve now made it three times since I received the book.

book photo 1_

Sugar pumpkins are incredibly nutritious and make a lovely receptacle for this delectable dish. I actually doubled the recipe for the mac and cheese (and only baked 1/2 in the pumpkin) because I wanted to have plenty of leftovers to send with my kids to school for lunch. I love Fontina and was excited to use it, but I had a little trouble finding Gruyère: I substituted Provolone and it worked out great.

pumpkin mac_text

Stephanie and Garrett say this is a flexible creation and suggest different ways you can tailor it to work with what you have on hand (see the recipe below for more details). I opted not to use macaroni: I made this with organic Conchiglie produced from a company called Montebello (a brand imported from Italy that I buy it at my local natural food store). The other changes I made are noted below in parentheses.

If you decide to buy the book (come on…do it!), be sure to enter the Melt Le Crueset Giveaway! Stephanie has the info about it over on her blog.

Recipe for Pumpkin Stuffed with Fontina, Sausage, and Pasta

Yield: 4 servings

From the recipe headnote in the book:

Although best with Fontina and a touch of Gruyère, another Alpine favorite, this recipe is flexible and can use whatever cheeses, meats, onions, or extra pasta you have on hand. Feel free to experiment. We particularly like Valley Ford’s Estero Gold or its Highway 1 Fontina, as well as Roth Käse’s MezzaLuna Fontina. If you want to try something radical, a creamy blue cheese like Buttermilk Blue or Cambozola will do nicely too.


*1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin)
*Sea salt
*Freshly ground black pepper
*1 tablespoon olive oil
*¼ pound mild Italian pork sausage (I used organic sausage)
*4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta)
*5 ounces Fontina, cut into ¼-inch cubes
*2 ounces Gruyère, cut into ¼-inch cubes (I used Provolone instead)
*3 scallions, diced
*1 teaspoon chopped fresh rosemary (I omitted this)
*1 teaspoon chopped fresh thyme
*1 teaspoon chopped fresh sage
*1 cup heavy cream (I used raw milk instead)


1. Preheat the oven to 350°F/178°C. Cut a circle from the top of the pumpkin at a 45-degree angle, the way you would cut open a pumpkin to make a jack-o’-lantern, and set aside. Scoop out the seeds and strings as best you can. Generously salt and pepper the inside of the pumpkin, pop the top back on it, place it on a rimmed baking dish (since the pumpkin may leak or weep a bit), and bake for 45 minutes.

2. Meanwhile, heat the olive oil in a sauté pan over medium heat. If the sausages are in their casings, remove the meat and discard the casings. Crumble the sausage meat into small chunks and cook until lightly browned. Remove the sausage from the pan with a slotted spoon and set aside to cool. Discard the drippings, or save for gravy or what have you.

3. Also while the pumpkin bakes, cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and rinse with cool water to stop the cooking process.

4. In a bowl, toss together the Fontina, Gruyère, sausage, pasta, scallions, and herbs. Once the pumpkin is done baking, take it out of the oven and fill it with the macaroni and cheese. Pour the cream over the filling. Place the top back on the pumpkin and bake for 1 hour, taking the top off for the last 15 minutes so the cheese on top of the filling can properly brown. If the top cream still seems a bit too wobbly and liquid, give it another 10 minutes in the oven. The cream may bubble over a bit, which is fine. If the pumpkin splits while baking, as occasionally happens, be thankful you set it in a rimmed baking dish and continue to bake as normal.

5. Allow the pumpkin to rest for 10 minutes before serving. Be careful moving the dish, as the pumpkin may be fragile. You can serve this dish two ways: Cut it into sections and serve them, or just scoop out the insides with scrapings of the pumpkin flesh for each serving. Either way is just dandy. Salt and pepper to taste.

Recipe reprinted with permission from Melt: The Art of Macaroni and Cheese by Stephanie Stiavetti and Garrett McCord; Photos by Matt Armendariz. Courtesy of Little, Brown and Company.

pumpkin mac 2_


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  1. 1

    Becca @ Amuse Your Bouche — October 31, 2013 @ 3:57 pm

    This is gorgeous! That book sounds amazing, I LOVE macaroni cheese. It looks so pretty presented inside a pumpkin! I’d love to sit with this on my lap and work my way through it hahaha, no sharing for me ;)

    • Winnie replied: — October 31st, 2013 @ 4:18 pm

      I can totally relate. Picturing this on your lap right now…too funny :)

  2. 2

    Stephanie — October 31, 2013 @ 4:27 pm

    Thanks so much, Winnie! This is a lovely post. :) So glad you loved the dish.

    • Winnie replied: — October 31st, 2013 @ 4:29 pm

      You are welcome, Stephanie! Well done with the book…seriously, it’s wonderful.

  3. 3

    Lizthechef — October 31, 2013 @ 8:34 pm

    OK, I am SO totally over-the-top impressed…You and your daring culinary creativity always push me to try to be more daring in my kitchen, Winnie.

    • Winnie replied: — November 1st, 2013 @ 8:15 pm

      Well, I can’t really take the credit this time, Liz :) The credit must go to Stephanie and Garrett!

  4. 4

    Laura (Tutti Dolci) — October 31, 2013 @ 10:36 pm

    I love your presentation in the pumpkin, such a neat idea and this dish would be so fun/surprising to entertain with!

    • Winnie replied: — November 1st, 2013 @ 8:15 pm

      I hope you give it a try, Laura!

  5. 5

    Alice // Hip Foodie Mom — November 1, 2013 @ 12:13 am

    I have this cookbook as well and LOVE it!!!

    • Winnie replied: — November 1st, 2013 @ 8:14 pm

      It’s great, right! I can’t wait to make more of the recipes!