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1
Preheat oven to 350?F.
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2
Cut off tops of pumpkins and gut the seeds and strings as you would prepare a pumpkin for carving.
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3
Salt and pepper the insides of pumpkins and put tops back on.
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4
Bake pumpkins on a rimmed baking sheet and bake 45 min.
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5
Heat olive oil in pan over medium.
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6
Crumble sausage meat into chunks and cook until lightly browned.
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7
Remove sausage from pan and discard drippings from pan.
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8
Set aside.
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9
Cook pasta au dente in salted boiling water.
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10
Drain and rinse w cool water.
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11
Set aside.
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12
Mix panko crumbs and melted butter in a small bowl.
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13
Set aside.
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14
In a bowl, toss together fontina, gruyere, sausage, pasta, scallions, and herbs.
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15
When pumpkins are finished baking, pull them out of the oven and fill with Mac and cheese mixture.
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16
Pour cream over filling.
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17
Place tops back on pumpkins and bake 45 min.
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18
Take tops off again and add panko crumbs.
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19
Bake another 15-25 min, until top filling looks slightly brown and is set.
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20
*If filling bubbles over or pumpkin splits, that's ok just continue cooking.
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21
This is why you bake it in a rimmed pan.
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22
Allow pumpkins to rest 10 min before serving.
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23
Scoop out filling with some pumpkin flesh into bowls or plates to serve, or cut pumpkin into serving pieces.
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24
Salt and pepper to taste.
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25
Yum!
