Cozy Pumpkin Shells

This fall-inspired pasta creation blends seasonal pumpkin flavors with Gouda's nutty taste in amazing stuffed shells. The brown butter sage alfredo topping takes it to fancy restaurant levels while staying totally doable for a nice weeknight meal or weekend get-together.

I came up with this dish during a really cold autumn night when I wanted something comforting but fancier than my regular pasta meals. Since then, the pumpkin and Gouda combo has become my go-to fall dish when I'm having friends over.

What You'll Need

• Jumbo pasta shells: Their spacious design makes them ideal containers for our tasty pumpkin mixture
• Ricotta cheese: Gives our stuffing a silky smooth foundation
• Pumpkin puree: Brings earthy sweetness and smooth texture - grab the plain unsweetened kind
• Artikaas Ginger Pumpkin Seed Gouda: Our key ingredient adding depth with gentle ginger hints
• Fresh garlic: Forms the needed flavor base - go for juicy, solid cloves
• Ground nutmeg: Boosts pumpkin's natural sweetness with cozy spice tones
• Yellow onion: Adds rich flavor and natural sweetness when browned
• Fresh sage leaves: Crucial for true brown butter sage taste - pick bright green ones
• Salted butter: Grab top-quality European style for the fullest brown butter flavor
• Heavy cream: Makes the alfredo sauce super rich - try to get the highest fat content available
• All-purpose flour: Helps our sauce reach just the right thickness

Cooking Instructions

Cook the pasta shells:

Fill a big pot with water, add plenty of salt, and bring to a full boil. Cook jumbo shells following package times but aim for slight firmness around 9 minutes since they'll cook more in the oven. Drain them well and spread out on a baking sheet so they won't stick together as they cool.

Make the flavor foundation:

Warm olive oil in a medium pan over medium heat until it shimmers. Toss in the diced yellow onions with half your chopped sage. Cook for 6-8 minutes, stirring now and then until onions turn clear with slightly browned edges. This builds a tasty base for our filling.

Blend the stuffing:

Take a big mixing bowl and combine ricotta, pumpkin puree, a third cup of shredded Gouda, minced garlic, nutmeg, salt and pepper. Mix until fully blended. Add your cooled onion mixture and gently mix until everything's evenly spread throughout.

Make the brown butter sage sauce:

Put butter in a medium pot over medium heat. Let it cook about 5 minutes, watching as it foams then starts getting brown flecks and a nutlike smell. Turn heat down right away and drop in the rest of your chopped sage, cooking just 30 seconds until you can smell it. Stir in flour to make a paste, cooking for a minute. Slowly pour in half the cream while constantly stirring until it thickens. Add the rest of the cream and some salt and pepper, stirring until it's just how thick you want it.

Put it all together:

Spread half your alfredo sauce across the bottom of a 9x13 baking dish. Once shells are cool enough to handle, put about two tablespoons of pumpkin filling into each one. Arrange them in the dish close together. Pour the remaining alfredo sauce over top making sure everything's covered evenly. Sprinkle the last third cup of shredded Gouda all over the top.

Bake it up:

Put your dish in a 400°F preheated oven and bake for 20-25 minutes until cheese melts completely, bubbles, and starts browning in spots. The sauce should be slightly bubbling around the edges showing it's reached just the right temperature.

Add final touches:

While it's baking, quickly fry a few extra sage leaves in a bit of butter until they're crispy, about 30 seconds per side. Pat dry on paper towels. When you take the shells out of the oven, top with freshly cracked black pepper and the crispy fried sage leaves for a fancy look.

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That Artikaas Ginger Pumpkin Seed Gouda really makes this dish stand out. I found this cool cheese at my neighborhood farmers market and I've been using it in all sorts of fall cooking ever since. The light ginger flavor works so well with pumpkin without taking over the whole dish.

Plan Ahead Ideas

This meal works great when made early. Get everything ready up to the baking part, wrap it tight with foil, and stick it in the fridge for up to 24 hours. When you want to eat, let it sit out for 30 minutes first. You might need to add another 5-10 minutes to the cooking time if it's still cold.

What Goes Well With It

The sweet earthiness of this pasta goes great with crisp green veggies. Try serving it with a simple arugula salad with lemon dressing or some roasted Brussels sprouts with balsamic drizzle. For wine, go with a medium white like an unoaked Chardonnay or a light Pinot Noir that won't fight with the gentle flavors.

Choosing Your Cheese

Can't find that specific Artikaas Ginger Pumpkin Seed Gouda? No problem! Regular aged Gouda works really well too, or you can mix Fontina and Gruyère. Just look for cheese with nutty flavors that melts nicely. Skip the pre-shredded stuff since it has additives that mess with both melting and taste.

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Frequently Asked Questions

→ How can I stop pasta shells from breaking?

Cook the shells just to al dente as the package suggests. Handle them carefully when filling to keep them intact.

→ Is it possible to prep this in advance?

Definitely! Get your shells stuffed and the sauce ready beforehand. Keep everything chilled, then bake when it’s mealtime.

→ What’s a good pumpkin substitute for this?

Use butternut squash or mashed sweet potato for a tasty alternative to pumpkin puree.

→ How do you brown butter properly?

Melt butter on medium heat, stirring here and there, until it gets a toasty golden color and a nutty smell. Don’t let it burn!

→ How can I fry sage leaves the right way?

Warm a little olive oil in a pan, toss in sage leaves, and fry briefly until crunchy. Drain on a paper towel before using.