‘Tis the season to stuff squash into every food imaginable.

Baked Pumpkin Fettuccine Alfredo I howsweeteats.com

Get on board, k?

There are a million things I look forward to every autumn, such as crunchy leaves and crisp air and new seasons of fabulous TV shows and the thought that omgthankgod! that shorts are out of season, but the best by far is smashing squashes(eseses) into savory foods.

And I wish the excitement was shared with other members of my family, but while my husband is just “okay” with a squash side dish, the rest of my family practically lost their… stuff… when I brought butternut lasagna to Thanksgiving dinner last year. Um, hello? I’m not gonna fight it if you can’t handle squash in untraditional ways. More for me. Whomp whomp.

Baked Pumpkin Fettuccine Alfredo I howsweeteats.com

And that’s sort of what I did last weekend. I, of course, was able to call this a meal considering it consisted of some of my favorite ingredients in the world, but SOMEONE else had to pair it with some leftover turkey meatballs. Not together. I would NOT let him ruin this fettuccine like that. But I mean, who knows what happened when my back was turned. He probably doused it with ketchup or something.

Welcome to my life.

Baked Pumpkin Fettuccine Alfredo I howsweeteats.com

The thing is… I could not stop devouring this. Like straight up, right from the baking dish devouring it. Like a hot mess. Like a I-don’t-even-care-who-sees-me hangry disaster. Like a it’s-9:45-and-I’m-watching-Full-House-and-frying-extra-sage-for-a-microwave-heated-bowl-of-pumpkin-pasta freak. I even kept sneaking bites (from whom? I don’t know. Is it whom or who?) for the rest of the night, as the dish got colder and colder and colder. Didn’t care. Was a girl possessed.

Baked Pumpkin Fettuccine Alfredo I howsweeteats.com

And I swear, it’s different from the butternut shells I rambled on and on about last week, because, uh… well… I say so. It’s much creamier, it sports a different noodle, it’s covered in sage and cheesier too. Cheesier in a good way. Not a cheesy way. And while it’s still a bit decadent, it’s slightly lighter than traditional alfredo and loaded with fiber and nutrients and all sorts of good stuff.

That’s my story and I’m sticking to it.

Baked Pumpkin Fettuccine Alfredo I howsweeteats.com

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Baked Pumpkin Fettuccine Alfredo

Yield: serves 4-6

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients:

1 pound whole wheat/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 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

Directions:

Preheat oven to 350 degrees F. Boil water and prepare pasta according to directions, shaving 1-2 minutes off of cooking time. I cooked my fettuccine for 6 minutes.

Heat a large saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir to create a roux, until bubbly and golden, about 4-5 minutes. Add garlic and cook for 30 seconds. Add in milk, stirring constantly and increasing heat a little bit until it begins to bubble and thicken, about 5-6 minutes. Add in mascarpone, parmesan, pumpkin, sage, salt, pepper and pumpkin pie spice, mixing well until smooth and combined and thickened into a sauce.

Spray a baking dish (mine was 7x11) with nonstick spray and add pasta to the dish. Pour sauce over top and toss well with kitchen tongs to coat. Add some grated fontina on top and a sprinkling of bread crumbs. Bake for 15-20 minutes, until bubbly and slightly golden.

While pasta is baking, heat a small saucepan over medium heat and add olive oil. Once hot, add sage leaves 4-5 at a time and fry for about 30 seconds. Remove and place on a paper towel.

Serve pasta immediately and top with sage leaves.

[This can easily be reheated but like any alfredo, you will need to add a bit of milk or liquid as it warms to bring the creaminess back to the dish.]

Baked Pumpkin Fettuccine Alfredo I howsweeteats.com

You can find me elbow deep in that dish up there.

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126 Responses to “Baked Pumpkin Fettuccine Alfredo.”

  1. #
    1
    Kim in MD — October 11, 2012 @ 7:00 am

    Oh my gosh…I am all about ANYTHING pumpkin right now, and this pasta is seriously drool worthy this morning!

    Reply

  2. #
    2
    Amy — October 11, 2012 @ 7:05 am

    Somehow you have me craving cheesy pasta for breakfast…whoa

    Reply

  3. #
    3
    Jennifer @ Peanut Butter and Peppers — October 11, 2012 @ 7:20 am

    Ohhhhhh yummy!!! I love pumpkin Alfredo, it’s so good!! I I just love pumpkin! It’s so versatile!, what a wonderful vegetable!

    Reply

  4. #
    4
    Simply Life — October 11, 2012 @ 7:21 am

    now this is a great fall meal!

    Reply

  5. #
    5
    Jen @ Savory Simple — October 11, 2012 @ 7:30 am

    That looks seriously incredible!

    Reply

  6. #
    6
    Alicia Greenrabbit — October 11, 2012 @ 7:35 am

    This is a great inspiring dish to start my day! I have a great recipe for Pumpkin Cinnamon Rolls, where you incorporate the pumpkin into the yeast dough ,they’re so good!!!!!!!! Pumpkin,pumpkin ,pumpkin ,can you say that 3 times fast?

    Reply

  7. #
    7
    Angela @ Eat Spin Run Repeat — October 11, 2012 @ 7:55 am

    Oh I’m totally on board for stuffing everything possible with squash! Over the weekend my mum brought me a butternut squash that I think weighed about 7lbs from a farm stand she passed… you can imagine my excitement!! It’s nearly gone (yep, and all thanks to me) but I’m far from squashed-out for the season. Bring it on!

    Reply

  8. #
    8
    Robyn Stone | Add a Pinch — October 11, 2012 @ 8:05 am

    This looks so, so good, Jessica. Bring on the squash!

    Reply

  9. #
    9
    Lynda Qunell — October 11, 2012 @ 8:16 am

    Well, well I read the Baked Pumpkin Fettucin Alfredoi recipe and your Crockpot Chicken and Dumplings recipe. I want both now. Since it’s 5:07 am PST here I will wait a couple hours. Then the game is on.

    You see what happened is I read the post on MY 38th wedding anniversary. Oh yea thats right 38 loving ( I mean that ) years. My husband is a plain meat, potatos and cassarole guy. I love food and to cook. He might look at me weird sometimes when i put something on the table, but he still eats it even his way with something extra. We are still together, been married since we were 19, it’s the food I tell you. And they said it wouldn’t last .Ha. Fooled them.

    You rock Jessica and your marrage is going to be a great one for a many, many years to come. YOU COOK, HE EATS.

    Oh by the way I’m cooking both of the dishes of yours today. It will tickle both of our taste buds, to each his own. Oh yea he loves Ketchup too. GEEZ.

    Reply

    • Jessica — October 11th, 2012 @ 10:34 am

      Thank you, thank you Lynda!

      Reply

  10. #
    10
    Rachel — October 11, 2012 @ 8:25 am

    i can’t take it anymore. i want to make everything on your blog. every. single thing!!!!! i just found you a week ago and i am a woman obsessed. yours is my favorite food blog i have ever read….pretty sure i’m your biggest fan right now…and also pretty sure i sound like a crazy….i can’t help it. your food looks yummy!

    p.s. i am so making this.

    Reply

    • Jessica — October 11th, 2012 @ 10:33 am

      Thank you Rachel!

      Reply

  11. #
    11
    Abby@ Totes Delish — October 11, 2012 @ 8:26 am

    I was just wondering what to do with the squash in my fridge. Problem: solved : )

    Reply

  12. #
    12
    Alexis @ Hummusapien — October 11, 2012 @ 8:30 am

    Pumpkin alfredo?! YUMM!!!! Drooling.

    Reply

  13. #
    13
    Katie — October 11, 2012 @ 8:36 am

    I thought I was having a stressful morning. And then I saw this.

    Thank you!

    Reply

  14. #
    14
    Julie H. of Spinach and Sprinkles — October 11, 2012 @ 8:40 am

    It does look like it is the kind of pasta where the cork goes directly into the baking dish! I need meal like this in my life!

    Reply

  15. #
    15
    joelle (on a pink typewriter) — October 11, 2012 @ 8:44 am

    One million percent in agreement: “‘Tis the season to stuff squash into every food imaginable.” I already tweeted you this, but soon as I read the title of this post, I wanted some of this dish for breakfast. I wish you catered.. or taught cooking lessons in DC. ;)

    Reply

  16. #
    16
    Kerry @ Snark and Pepper — October 11, 2012 @ 8:46 am

    I LOVE frying sage leaves! This looks so warm and comforting, and now I want it for breakfast despite it being in the 80s here in Florida.

    Reply

  17. #
    17
    Diane, A Broad — October 11, 2012 @ 8:54 am

    Yup, I am pro-sticking pumpkin in everything this season. This looks perfect.

    Reply

  18. #
    18
    Jocelyn @BruCrew Life — October 11, 2012 @ 9:13 am

    Well, I thought I was on the way out with pumpkin stuff, and then I made pumpkin soup and you made pumpkin alfredo!!! This is AMAZING looking!!! Pumpkin is here to stay for me!! I must have this meal very very soon:-)

    Reply

  19. #
    19
    Katie — October 11, 2012 @ 9:20 am

    Perfect! I am going to make this for a friend who just had a baby!! I might sneak a bite (or half the tray) myself, too.

    Also, I had browned butter fettuccine alfredo at a restaurant the other night and I felt like calling you. Even though I don’t have your number. I also moaned a little and Meeker was embarrassed.

    Reply

    • Jessica — October 11th, 2012 @ 10:32 am

      OMG. you need my number.

      Reply

  20. #
    20
    Elizabeth@ Food Ramblings — October 11, 2012 @ 9:22 am

    My mouth is watering– this looks amazing!!!

    Reply

  21. #
    21
    Deanna — October 11, 2012 @ 9:29 am

    baked pumpkin fettuccine alfredo?? Oh no you didn’t!!!

    Reply

  22. #
    22
    Su — October 11, 2012 @ 9:31 am

    I’ve made the butternut lasagna… I’ve made the butternut shells… I will definitely make this fetuccione :D

    Reply

    • Jessica — October 11th, 2012 @ 10:32 am

      I love that you’ve made them all.

      Reply

  23. #
    23
    Natalie — October 11, 2012 @ 9:31 am

    Love your recipes and this looks fantastic! Any suggestions for a substitution for mascarpone? Just wondering because it isn’t something I usually keep around. Thanks so much!

    Reply

    • Jessica — October 11th, 2012 @ 10:32 am

      Regular cream cheese is just fine. :)

      Reply

  24. #
    24
    Heidi @foodiecrush — October 11, 2012 @ 9:37 am

    We’re on the same pumpkin and sage kick today. I’m not sure there’s anything I like sinking my teeth in to more than that combo. And let the family know its time to man up and broaden their T-day horizons. Come on people, we’re not pilgrims, we can evolve :)

    Reply

    • Jessica — October 11th, 2012 @ 10:31 am

      Seriously!

      Reply

  25. #
    25
    Holiday Baker Man — October 11, 2012 @ 9:46 am

    A perfect fall meal!

    Reply

  26. #
    26
    kim@hungryhealthygirl — October 11, 2012 @ 9:52 am

    I absolutely love the idea of adding pumpkin to pasta and I’m good with cheesier!!

    Reply

  27. #
    27
    Loretta E — October 11, 2012 @ 9:56 am

    Of course you would create something that would tempt me over to the dark side! I rarely eat pasta, but I might have to create an exception…It just looks so dang good.

    Reply

  28. #
    28
    Cassie | Bake Your Day — October 11, 2012 @ 10:00 am

    simply perfect!

    Reply

  29. #
    29
    Kare @ Kitchen Treaty — October 11, 2012 @ 10:07 am

    I am so into pumpkin pasta dishes right now. Something even awesomer (not a word, I know) happens when you bake it, too. Love the addition of mascarpone and those fried sage leaves are just perfect!

    Reply

  30. #
    30
    Sues — October 11, 2012 @ 10:10 am

    Best idea! I could eat an entire baking dish of this. Without meatballs, of course!

    Reply

  31. #
    31
    Stephanie — October 11, 2012 @ 10:16 am

    I mean. Just really?!?! GetInMyBellyKThanks. Was just chatting with a foodie friend at how much life changed overall for the better once discovering mascarpone cheese. Stuff is so ridiculously good.

    Reply

  32. #
    32
    Erika — October 11, 2012 @ 10:22 am

    Adopt me into your family!! I will appreciate every single one of your squash dishes :)

    Ugh thanks for pushing this craving on me. I refuse to eat pasta until Nov. 1 but on that day…I will be making this.

    Reply

  33. #
    33
    Christine @ Cooking with Cakes — October 11, 2012 @ 10:36 am

    this looks INSANE!!!!!! I will def be making an interpretation of this – I’m thinking of sutffing the pumpkin, mascarpone & parmigiano into ravioli or stuffed shells :) I’ll let you know how it comes out!

    Reply

  34. #
    34
    Cookbook Queen — October 11, 2012 @ 10:49 am

    Will you come cook me dinner???

    Reply

  35. #
    35
    Bev @ Bev Cooks — October 11, 2012 @ 10:52 am

    I wonder what my entire face would look like on top of that thing.

    Reply

  36. #
    36
    nicole @ I am a Honey Bee — October 11, 2012 @ 10:59 am

    oh i can see why you kept going back for me with this recipe. sounds like a perfect fall dish. love comfort dishes like this

    Reply

  37. #
    37
    Stefanie @ Sarcastic Cooking — October 11, 2012 @ 11:10 am

    Praise the lord that short season is over!!!! I’m going to gain 20 lbs from eating all this amazing squashy/gordy/cheesy goodness you have been putting on the blog lately!

    Reply

  38. #
    38
    Anne W. — October 11, 2012 @ 11:11 am

    You just made me want to go and cook this (like right now before 10:30am), sit on the couch with it, watch trashy reality TV (my guilty pleasure), and stuff this dish into my face like a gluttonous slut.

    Reply

  39. #
    39
    Katie Qué — October 11, 2012 @ 11:38 am

    I made [a slightly modified version of] your butternut squash mac and cheese last week and ate 3/4 of a 9×13 pan of it BY MYSELF. Not upset about it.

    I cannot wait to make this. I basically cried over the picture. In a good way.

    Your recipes/pictures bring me joy every day.

    Reply

  40. #
    40
    Randi K. — October 11, 2012 @ 11:50 am

    I think I just fell in love..

    Reply

  41. #
    41
    Christina (Sisters Running the Kitchen) — October 11, 2012 @ 12:06 pm

    this looks GREAT! I cant wait to try! i love pumpkin and would have probably loved your squash lasagna! haha my parents are just like your family with only liking the traddional stuff.

    Reply

  42. #
    42
    Liz @ Tip Top Shape — October 11, 2012 @ 12:06 pm

    This looks so freaking amazing. I know what I’m making for dinner next!

    Reply

  43. #
    43
    Ashley @ Wishes and Dishes — October 11, 2012 @ 12:14 pm

    Ahhhh yes now this is my kinda meal. Fried sage?!! Awesome!!

    Reply

  44. #
    44
    Averie @ Averie Cooks — October 11, 2012 @ 12:19 pm

    Jess it’s gorgeous…that last shot. The spiralized stack of perfectly coated noodles with the sage feather in it’s cap, so to speak, is just beautiful! Scott would go nuts for this meal!

    Reply

  45. #
    45
    Colette @ JustforFoodies — October 11, 2012 @ 12:30 pm

    It’s raining today and this is what I want for dinner!

    Reply

  46. #
    46
    Jill @ Miss Delish — October 11, 2012 @ 12:43 pm

    I definitely need this for breakfast.

    Reply

  47. #
    47
    Katrina @ Warm Vanilla Sugar — October 11, 2012 @ 12:44 pm

    HELLO! Love this combo…awww yeah.

    Reply

  48. #
    48
    Living The Sweet Life — October 11, 2012 @ 1:01 pm

    so.. I’m in love. Like I want to jump in this hot pot of pasta and live forever.

    this is major.

    Reply

  49. #
    49
    paige — October 11, 2012 @ 1:27 pm

    you have the most amazing recipes and i pretty much want to make every single thing you mention. i have probably pinned 30,000 of your recipes and have even made many of them! just wanted to stop by and say how much i love your blog, your food and of course your beautiful photos (it’s all about the photos!). thanks!!
    paige

    Reply

  50. #
    50
    Amber @ Slim Pickin's Kitchen — October 11, 2012 @ 1:30 pm

    I love, love, love, love, love pumpkin fettuccine alfredo! It really is one of my favorite meals ever! I always make mine with almond milk though. I’m not a huge fan of cow’s milk, so almond milk keeps it nice and light yet still super creamy and dreamy…drooooool….

    Reply

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