’Tis the season to tuck squash into everything.
Join me, won’t you?
Autumn has so many small pleasures — crunchy leaves, crisp air, cozy TV seasons, and the relief of finally swapping out shorts — but my favorite is finding new ways to fold squash into savory dishes.
My family doesn’t always share this enthusiasm. My husband tolerates squash as a side, and last Thanksgiving my relatives were scandalized when I brought a butternut lasagna. Fine by me — if they won’t embrace it, more squash for the rest of us.
Last weekend I made this baked pumpkin fettuccine alfredo. I considered it a full meal — it’s built from some of my favorite ingredients — though someone else insisted on pairing it with leftover turkey meatballs. Not together, please; I refused to let them ruin the pasta. Still, who knows what happened when my back was turned. He probably squirted ketchup on it. Welcome to my life.
I couldn’t stop eating this straight from the baking dish — hot, cooling, and even cold later that night. I kept sneaking bites while watching Full House and frying extra sage to top each bowl. It’s that kind of comfort food: slightly indulgent, deeply satisfying, and addictive.
This dish differs from the butternut pasta I mentioned recently: it’s creamier, uses fettuccine, and gets a generous hit of sage and cheese. It still feels indulgent, but compared to a classic alfredo it’s lighter and adds fiber and nutrients thanks to the pumpkin.
Baked Pumpkin Fettuccine Alfredo
Yield:
4 to 6
25
20
45
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Ingredients
- 1 pound whole wheat or whole grain fettuccine
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 garlic cloves, minced
- 4 cups low-fat milk
- 2 tablespoons mascarpone cheese
- 1 cup freshly grated Parmesan cheese
- 3/4 cups pumpkin puree
- 1 tablespoons freshly chopped sage leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon pumpkin pie spice
- freshly grated fontina cheese for topping
- fine breadcrumbs for sprinkling
Fried Sage
- 10–15 fresh sage leaves
- 2–3 tablespoons olive oil
Instructions
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Preheat oven to 350°F. Bring a large pot of salted water to a boil and cook the pasta according to package directions, reducing the cooking time by 1–2 minutes so it remains slightly underdone; I cooked fettuccine for about 6 minutes.
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In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook until bubbly and golden, about 4–5 minutes. Add the garlic and cook 30 seconds. Gradually whisk in the milk, increasing the heat slightly, and cook until the sauce bubbles and thickens, about 5–6 minutes. Stir in mascarpone, Parmesan, pumpkin puree, chopped sage, salt, pepper, and pumpkin pie spice until smooth and thickened.
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Spray a 7×11-inch baking dish with nonstick spray. Add the drained pasta, pour the sauce over it, and toss to coat using tongs. Top with grated fontina and a light sprinkling of breadcrumbs. Bake for 15–20 minutes, until bubbly and lightly golden.
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While the pasta bakes, heat a small skillet over medium heat with the olive oil. Fry sage leaves in batches (4–5 at a time) for about 30 seconds until crisp. Drain on paper towels.
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Serve the baked pasta immediately and top with the fried sage leaves.
Notes
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You can usually find me elbow-deep in a dish like that.