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French Onion Pumpkin Gruyere Bake

Ready for a little autumnal decadence?

We’re veering left of classic pumpkin pie and dreaming about filling pumpkins with creamy pasta to create a one dish meal.  We love the drama of serving directly from the gourd, scraping pumpkin-y sweetness right along with the savory cheesy spinach and pasta melange.

This recipe of ours would make a great centerpiece for any brunch (think Thanksgiving weekend) or vegetarian, dairy meal.

For edible pumpkin varietals that are the perfect size search for Small Sugar, Little Boo or Jack Be Little.

Seeking more stuffed pumpkin recipes? We have three more ideas for you right here.


6-8 servings

 This decadent dish provides an unexpected way to serve creamy pasta directly from everyone’s favorite autumn gourd. Serve alongside a generous bowl of greens and the meal is complete!

The recipe is provided by Marcia Selden Catering and Event Planning, Stamford, CT.

Recipe is DAIRY


2 Medium or 1 Large Sugar Pumpkin
1 Sweet Onion, diced
1 Red Onion, diced
1 Spanish Onion, diced
6 Shallots, sliced
2 Cloves Garlic, sliced
2 T Butter
2 T Extra-Virgin Olive Oil
1 lb Whole Wheat Mini pasta-shells
1 bag Baby Spinach
1 C Grated Parmesan Cheese
1 lb Shredded Gruyere Cheese
1 C Pumpkin Puree
2 C Heavy Cream
Coarse Sea Salt and Ground Pepper


  1. Preheat oven to 375 degrees
  2. Saute the onions, shallots and garlic in the olive oil and butter over medium heat, stirring often to caramelize.
  3. Season with salt and pepper to taste, remove from heat and set aside.
  4. Cut opening in the top of the pumpkin, remove seeds and reserve tops, and season the inside with salt.
  5. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 7 minutes, drain.
  6. In a bowl, combine onion, pasta, and spinach, and season with salt and pepper.
  7. Heat heavy cream till warm, wisk in the pumpkin puree and continue to heat till just about to boil.
  8. Add Gruyere and Parmesan till melted.
  9. Mix the cheese sauce with the onions in a bowl.
  10. Toss the al dente pasta into the cheese/onion mixture and fill the pumpkin.
  11. Bake pumpkins on a foil lined and rimmed baking sheet until you can easily pierce the flesh with a fork, about 1 ½ hours.
  12. Serve pasta directly from pumpkin, scooping out some yummy pumpkin with each serving.

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