Baked Pumpkin and Cream Pasta

Total Time:
3 hr 20 min
30 min
1 hr 10 min
1 hr 40 min

6 servings

  • 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
Watch how to make this recipe.
  • 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. Puree in a food processor with the stock (or mash with the stock.

  • Simmer the puree with the cream to thicken a bit; add half the cheese.

  • In a skillet heat EVOO, 2 turns of the pan, over medium heat. Add the garlic and stir for 1 to 2 minutes. Add the kale and wilt.

  • Cook the pasta to al dente and save a small ladleful of starchy cooking water just before draining. Toss the pasta with the puree, greens and starchy water; transfer to baking dish and top with more cheese. Cool and store.

  • Bring the pasta to room temperature to bake. Preheat the oven to 400 degrees F. Bake until brown and bubbly on top, 40 minutes or so from room temperature.

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