Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious dish, which my kids adore. You can use pumpkin or squash for this recipe and any kind of pasta, but short pasta like orecchiette, penne, or rigatoni works better.

Recipe Summary

30 mins
40 mins
10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt 1/2 the butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add pumpkin and cook for 2 minutes. Cover, reduce heat, and cook, stirring often, until soft, 25 to 30 minutes.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until almost tender yet firm to the bite, about 10 minutes, 2 minutes less than indicated on the package. Drain and transfer to a bowl.

  • Melt the remaining butter in a second skillet and cook bell peppers until softened, 5 to 10 minutes. Add to the bowl with the cooked pasta.

  • Once pumpkin is tender, add cream and Parmesan cheese to skillet. Season with salt and pepper and stir until smooth. Add drained pasta and cooked bell peppers and mix well.

Nutrition Facts

581 calories; protein 12g; carbohydrates 55.5g; fat 36.1g; cholesterol 116.4mg; sodium 222.9mg. Full Nutrition