Stuffed Pumpkin with Cheese, Sausage, and Pasta

Winnie Abramson, ND

By Winnie Abramson, ND

Updated

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5 from 1 vote

This Stuffed Pumpkin recipe offers a unique twist on macaroni and cheese. A sugar pumpkin serves as a vessel for pasta combined with Fontina, Gruyère (or Provolone), and Italian sausage. It’s a delightful fusion of flavors, perfect for a cozy autumn meal.

pumpkin mac 2_

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.

book photo 1_

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.

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.

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.

A closeup of a roasted pumpkin that is stuffed with pasta.
Print Recipe
5 from 1 vote

Stuffed Pumpkin with Cheese, Sausage, and Pasta

This Stuffed Pumpkin recipe offers a unique twist on macaroni and cheese. A sugar pumpkin serves as a vessel for pasta combined with Fontina, Gruyère (or Provolone), and Italian sausage. It's a delightful fusion of flavors, perfect for a cozy autumn meal.
Servings: 4 servings

Ingredients

  • 1 sugar pumpkin or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin)
  • sea salt to taste
  • black pepper freshly ground, to taste
  • 1 tbsp extra virgin olive oil
  • 1/4 lb Italian pork sausage mild
  • 4 oz elbow macaroni I chose a different pasta shape, and used organic pasta
  • 5 oz Fontina cheese cut into ¼-inch cubes
  • 2 oz Gruyère cheese cut into ¼-inch cubes (I used Provolone instead)
  • 3 scallions diced
  • 1 tsp rosemary fresh, chopped
  • 1 tsp thyme fresh, chopped
  • 1 tsp sage fresh, chopped
  • 1 cup heavy cream

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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