‘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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128 Responses to “Baked Pumpkin Fettuccine Alfredo.”

  1. #
    51
    shelly (cookies and cups) — October 11, 2012 @ 1:48 pm

    I love your little portion of pasta. I’ll take 15 please :)

    Reply

  2. #
    52
    Allison — October 11, 2012 @ 2:01 pm

    Yummy! How would you incorporate chicken into this dish?

    Reply

    • collette — October 11th, 2012 @ 2:37 pm

      I would simply add shredded chicken to it or bite size pieces of grilled chicken!

      Reply

    • Jessica — October 11th, 2012 @ 3:38 pm

      I’d probably add in cooked chicken right before baking! Add it to the dish with the noodles, then toss it all together.

      Reply

    • Susan — November 24th, 2013 @ 10:51 am

      Do you think it would work to put sausage in this?

      Reply

  3. #
    53
    collette — October 11, 2012 @ 2:36 pm

    YUM! I adored your butternut squash lasagna last year!! Can’t wait to try this one!!

    Reply

  4. #
    54
    Monica — October 11, 2012 @ 3:32 pm

    I just want to say those wafts of steam you capture on your food in your pictures look so inviting. Makes me so very hungry!

    Reply

    • Jessica — October 11th, 2012 @ 3:38 pm

      Thanks Monica!

      Reply

  5. #
    55
    Ally's Sweet & Savory Eats — October 11, 2012 @ 4:23 pm

    I just shared this post on my facebook page for my readers to see….I want this for dinner tonight:)

    Reply

  6. #
    56
    Amanda @ Once Upon a Recipe — October 11, 2012 @ 5:08 pm

    Those non-squash lovers are crazy! This looks delish!

    Reply

  7. #
    57
    addie | culicurious — October 11, 2012 @ 5:46 pm

    wow, this looks great, Jessica :) I love the fried sage too!

    Reply

  8. #
    58
    Kari@Loaves and Dishes — October 11, 2012 @ 6:47 pm

    This looks totally delish. I love the color, and I love the fried sage

    Reply

  9. #
    59
    Madeleine @ Teenie Baker — October 11, 2012 @ 7:47 pm

    THIS.LOOKS.FABULOUS. Cant’s wait to try it…obsessed with pumpkin right now!

    Reply

  10. #
    60
    Cher @ Weddicted — October 11, 2012 @ 9:05 pm

    Muaha – I could totally trick my husband into eating this.. he would think the pumpkin was cheese!

    Reply

  11. #
    61
    Samantha — October 11, 2012 @ 9:43 pm

    Unbelievable. I was just thinking of making Alfredo with either pumpkin or butternut squash this afternoon! So here I am 6 hrs later with no Alfredo to speak of thinking I need to drop by to see whats new on sweet eats for today and BAM! The exact recipe I had been thinking of. Lol thank you Jessica!

    Reply

  12. #
    62
    Jenna — October 11, 2012 @ 10:16 pm

    Hi Jessica,

    Your food is SO amazing and I also am OBSESSED with anything related to squash during the fall season. Especially when in creamy pasta :)

    One question: why do you choose to use fontina cheese? Does it add an extra dimension to the dish or could I replace it with another type of cheese?

    Thanks!

    Reply

    • Jessica — October 11th, 2012 @ 10:51 pm

      I am super biased when it comes to fontina cheese because it is just SO melty! It melts perfectly and gets all bubbly and delish. But I also love the flavor and find it works really well with squash. You could definitely replace it with another cheese if you’d like!

      Reply

  13. #
    63
    Cookie and Kate — October 12, 2012 @ 12:12 am

    Holy pumpkin pasta. I happen to have at least 3/4 cup puree in my fridge right now and this is absolutely happening tomorrow.

    Reply

  14. #
    64
    Cookie and Kate — October 12, 2012 @ 12:13 am

    …and I don’t usually like alfredo.

    Reply

  15. #
    65
    Carol | a cup of mascarpone — October 12, 2012 @ 5:33 am

    This is incredible, absolutely lovely!

    Reply

  16. #
    66
    Jil @ Big City, Lil Kitchen — October 12, 2012 @ 8:27 am

    Oh. This is definitely being made this weekend. Planning my trip to the grocery store now.

    Reply

  17. #
    67
    Arminda — October 12, 2012 @ 12:03 pm

    You had me at Baked Pumpkin Fettucine Alfredo. But I’m going to have to veganize this. Will link back and let you know how it is! Gorgeous photos. And fried sage? Hello! Here I come!

    Reply

    • Anna — November 7th, 2012 @ 2:20 pm

      Hello! The recipe looks awesome! I’m thinking of making it for someone who is lactose intolerant (since they would normally not be able to have alfredo)…I was thinking of skipping the mascarpone, using lactose free or soy milk, and then using parmesan on top which is naturally lower in lactose…I was curious to see if you did veganize it, how you did it?? Thanks….

      Reply

  18. #
    68
    Brittany — October 12, 2012 @ 7:24 pm

    I just made this for dinner and OH MY GOD it is amazing. You’re such a genius! I swapped in penne because it’s what I had in the pantry. AND I added in some paprika and cayenne… I just couldn’t help myself, am sooo addicted to spicy food. it was amazing! The sweetness of the pumpkin with the after kick of spice, heaven.

    Reply

  19. #
    69
    Katie @ Blonde Ambition — October 12, 2012 @ 7:46 pm

    Baked pasta, squashes squished(?) in…..pretty much a perfect autumn comfort meal if I’ve ever seen one!

    Reply

  20. #
    70
    Katie — October 13, 2012 @ 10:48 am

    Is there anything I could replace the mascarpone with? I love mascarpone, but it’s sooooo expensive and hard to find in my neck of the woods. Maybe goat cheese??

    Reply

  21. #
    71
    Lauren — October 13, 2012 @ 3:29 pm

    I just made this to put over spaghetti squash (and spinach and ground chicken). The taste is excellent, especially with the sage. However, this recipe made a LOT of sauce! I only used two cups of it in my 7×11 dish. So I’ll be freezing the rest of it to use at a later time.

    Reply

  22. #
    72
    Amanda — October 13, 2012 @ 8:54 pm

    Looks so good!

    My guy puts ketchup on his Kraft Mac n cheese…..*gag*…..I make so many faces that he waits until I’m out of the house to make it.

    Reply

  23. #
    73
    Andrea @ Barbells and Buttercream — October 13, 2012 @ 9:31 pm

    You’re killing me, here! I love pumpkin and squash. My husband, like yours, thinks it’s ok. But my kids?! I blame it on the fact that they’re Floridians, born and raised. And though I do make my kids eat things they don’t “prefer” (they’re not allowed to say they don’t like) putting that much love into food to see more than 50 percent of those at the table stare at it like I just served them monkey brains – it kind of takes the air out of one’s balloon. Still…it looks soooooooo good i might just have to risk it!

    Reply

  24. #
    74
    Nicole — October 14, 2012 @ 2:59 pm

    You are my cooking soul mate, I love squash. I still have flash backs to how good that lasagna from last year was, and I refuse to accept when my boy puts ketchup on already delicious things (ugh!). I too never remember who/whom. Thanks for enabling me!

    Reply

  25. #
    75
    kita — October 14, 2012 @ 8:16 pm

    I can’t say Im a huge squash person myself, but I had to say you make this pasta look smexy. Your photos with the steam and creamy sauce look beautiful – even I want to try. :D

    Reply

  26. #
    76
    Heather — October 14, 2012 @ 10:15 pm

    Sounds fantastic. I’m in the early fall honeymoon stage where I want EVERYTHING to have a fall twist….squash, pumpkin, spices, gingerbread. Everything is fair game at home and at work.

    Reply

  27. #
    77
    Simone — October 15, 2012 @ 9:31 am

    Made this on Saturday night and it was delicious! Can’t wait to eat this later this week as leftovers :]] Perfect meal to get my pumpkin kick.

    Reply

  28. #
    78
    kelly — October 15, 2012 @ 2:13 pm

    HOLY HELL! HO-LEE-HELL! ms. lady you sure do know a thing or two about a thing or two. i laughed at yer write up then ended up doing the same thing. i had to raid my pals garden for more sage, since i used all mine up trying to eat all this love in a baking dish! it’s like a freaking mouthful of fall!

    you = brilliant!

    Reply

  29. #
    79
    Meg @ Sweet Twist — October 15, 2012 @ 9:08 pm

    So unique… you can’t get enough pumpkin I say. I am going to make it for my husband and see if he realizes what is in it.

    Love the last photo.

    Reply

  30. #
    80
    Sweeney — October 16, 2012 @ 7:59 am

    Made this last night with jarred alfredo b/c I had it on hand. While I’m sure it was nowhere near as good had I taken the time to make the sauce from scratch, it was still quite delicious. I took another commentor’s advice & added some chili powder for a little kick to balance the sweet & creamy. Added some roasted veggies to fill it out and we were set. Thanks for this delicious fall recipe! It’ll definitely be happening again!

    Reply

  31. #
    81
    Angela — October 16, 2012 @ 4:22 pm

    Sounds yummy. I bet this would be really good with some crumbled Italian sausage in it! Sounds weird, but I know I’ve seen similar recipes that do that and the flavors balance out.

    Reply

  32. #
    82
    Jenny D. — October 18, 2012 @ 10:52 pm

    Oh man! I just made this and it turned out AWESOME! I must also say that, upon my husband’s request for mac & cheese, I made your Beer Mac & Cheese yesterday and then this for dinner tonight, so we are officially cheesey-fied and loving it. Great recipes, chica!

    Reply

  33. #
    83
    Cindy — October 19, 2012 @ 9:46 pm

    let’s see now….where can i possibly buy the mascarpone cheese and the pumpkin puree? will i find them at trader joe’s or whole foods?

    Reply

    • Cindy — October 19th, 2012 @ 9:51 pm

      ooops….sorry about the pumpkin puree. i guess what i’ll need to do is get a can of pumpkin & then puree it. but i still need to know where to get the mascarpone cheese? thanks -

      Reply

      • Jessica — October 21st, 2012 @ 6:53 pm

        Cindy,
        You can google pumpkin puree to see how it’s made. There are several ways on how to do it. Steam, bake, etc.

        I find Mascarpone cheese at my local Wal-Mart. Usually with the fancier cheeses near the deli. HTH.

      • Diana — October 22nd, 2012 @ 9:05 am

        Canned pumpkin is already pureed… and I found the marscapone at Walmart! You just have to look in their specialty cheese section, near the deli. You would without a doubt find it at Whole Foods or Trader Joe’s.

  34. #
    84
    Katie M — October 20, 2012 @ 5:07 pm

    Sooo I have been having trouble getting my cheese to like combine instead of being in gobs every single time I have tried making any cheese sauce for the last 5 months. It is really depressing, I want to eat some homemade cheesy goodness. Help me!!!

    Reply

  35. #
    85
    Lindsey — October 23, 2012 @ 2:15 pm

    This recipe may be the push I need to finally pick up some pumpkin at the grocery store. Yum.

    Also. Who/whom. When it is to be followed by a verb it is “who” but when it is without a verb it is “whom”. Why? Because without a verb it’s lonely and needs that extra “m” to keep it company. ;]

    Reply

  36. #
    86
    Ariana B. — October 23, 2012 @ 6:13 pm

    I LOVE THIS!!! i’ve fixed some of this before with penne pasta before and put it in little warmed up pumpkins with roasted pumpkin seeds crushed and sprinkled on top. It is DELICIOUS

    Reply

  37. #
    87
    Molly — October 26, 2012 @ 6:23 pm

    Oh my, was this delicious! A friend of mine made this for a dinner get-together a few nights ago, and I am headed to the store right now to buy the ingredients; I can’t wait to make it myself! It really is the perfect fall dinner recipe- creamy, warming, hearty, full of autumn-in-New-England-charm. P.S., am visiting your blog for the first time and LOVE IT! Oh how I can’t wait to try the red wine and goat cheese risotto and your butternut squash lasagna! Thank you, Jessica, for the nudge I needed to get back into the kitchen!

    Reply

  38. #
    88
    Tali Simon @ More Quiche, Please — April 3, 2013 @ 3:14 pm

    We had this tonight for dinner. Although it was certainly good, the pumpkin flavor wasn’t strong at all — and neither was the color, by the way. I think I’d use triple the pumpkin next time, and probably up the salt, too.

    Reply

  39. #
    89
    Christina Walker — November 27, 2013 @ 8:09 am

    Do you think Nutmeg would be ok in pace of pumkin pie spice? I couldn’t find it anywhere! So excited to make this as my Thanksgiving gift tomorroww!

    Reply

    • Jessica — November 27th, 2013 @ 8:11 am

      yes! i’d probably only use 1/8 teaspoon though since it can be a bit stronger.

      Reply

      • Christina Walker — November 27th, 2013 @ 8:14 am

        Awesome thanks so much! I meant to say Thanksgiving dish not gift lol!

  40. #
    90
    JT — September 1, 2014 @ 11:19 pm

    This looks yummy! Was fibbing about trying for a dinner party but would want to do and assemble before guests arrive, possibly the morning of? Do you think this would be ok to make all ahead and then just wait to bake it once we are ready to eat or will it get dry? Thx

    Reply

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