Baked Pumpkin and Cream Pasta Recipe

Name: Baked Pumpkin and Cream Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds pumpkin or butternut squash, diced or sliced; Olive oil cooking spray; Salt and pepper; Freshly grated nutmeg; 1 cup chicken stock; 3/4 cup heavy cream; 1 cup grated Parmigiano-Reggiano; 2 tablespoons EVOO; 2 cloves garlic, chopped; 1 bundle Tuscan kale, chard or dandelion greens, stemmed and thinly sliced; 1 pound penne or fusilli

Servings: persons

1 1/2 pounds pumpkin or butternut squash, diced or sliced
Olive oil cooking spray
Salt and pepper
Freshly grated nutmeg
1 cup chicken stock
3/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
2 tablespoons EVOO
2 cloves garlic, chopped
1 bundle Tuscan kale, chard or dandelion greens, stemmed and thinly sliced
1 pound penne or fusilli

1
Preheat oven to 400 degrees F. Arrange the squash on a baking sheet and spray with olive oil spray, season with salt, pepper and nutmeg, and roast to tender, 30 minutes.
2
Puree in a food processor with the stock (or mash with the stock.
3
Simmer the puree with the cream to thicken a bit; add half the cheese.
4
In a skillet heat EVOO, 2 turns of the pan, over medium heat.
5
Add the garlic and stir for 1 to 2 minutes.
6
Add the kale and wilt.
7
Cook the pasta to al dente and save a small ladleful of starchy cooking water just before draining.
8
Toss the pasta with the puree, greens and starchy water; transfer to baking dish and top with more cheese.
9
Cool and store.
10
Bring the pasta to room temperature to bake.
11
Preheat the oven to 400 degrees F. Bake until brown and bubbly on top, 40 minutes or so from room temperature.

1573

kcal

Calories

162

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds pumpkin or butternut squash, diced or sliced, Olive oil cooking spray, Salt and pepper, Freshly grated nutmeg, and more.

Yes, Baked Pumpkin and Cream Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Pumpkin and Cream Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions