Ingredients

The following ingredients have 4 Servings
  • 2 small sugar pumpkins ((about 2 1/2-3 pounds each) or 1 large (about 5 pounds))
  • salt & black pepper
  • 1 tablespoon olive oil
  • 1/4 pound mild Italian pork sausage (casings removed)
  • 4 ounces small shaped pasta ((such as elbow or shells))
  • 5 ounces Fontina cheese (cut into 1/4-inch cubes)
  • 2 ounces Gruyere cheese (cut into 1/4-inch cubes)
  • 3 scallions (diced)
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1 cup heavy cream

Instruction

  • Preheat oven to 350 degrees F. Cut the top off of pumpkins. Scoop out the seeds and strings. Sprinkle salt and pepper into inside of pumpkins then place tops back on. Place pumpkins on a rimmed baking sheet and bake for about 45 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Crumble sausage into small chunks and cook until lightly browned and cooked through, about 4-6 minutes. Drain excess fat, and set sausage aside to cool.
  • Cook pasta according to package directions in salted water until al dente. Drain pasta, and rinse with cool water.
  • In a large mixing bowl, mix together Fontina, Gruyere, sausage, pasta, scallions, and herbs until combined.
  • When pumpkins are finished, remove from oven and stuff with pasta mixture. Pour cream over filling. Place tops back on pumpkins and bake at 350 degrees F for an additional 60 minutes (for last 15 minutes, remove pumpkin top so top of cheese can brown).
  • Remove pumpkins from oven and cool about 10 minutes before serving. To serve, you can cut pumpkin into sections or just spoon out pasta with some of the pumpkin onto serving dishes.