Baked Pasta with Pumpkin, Caramelized Onions & Chèvre
Recipe type: Dinner, Entree, Main, Pasta
Cuisine: Italian, American, Fall, Winter
Prep time: 
Cook time: 
Total time: 
Serves: 4
Paired with a simple salad or sautéed greens, this baked pasta is a perfect dinner for chilly fall evenings.
  • 3 Onions, thinly sliced
  • Olive Oil
  • 1 Tbsp. thinly sliced Sage Leaves (rosemary would be good, too!)
  • ½ # Small Pasta, such as pipe rigate, penne, orecchiette, or shells
  • ¾ c. (1/2 can) Pumpkin Puree
  • 2 oz. Chèvre Cheese
  • ½ c. grated Parmesan, divided
  • 3 Tbsp. Bread Crumbs
  1. Put a large pot of salted water on to boil.
  2. While you wait for the water to boil, start caramelizing the onions. Heat about 1 Tbsp. olive oil in a wide pan over medium heat. Add the onions and sprinkle with salt. Stir often. After the onions have started to shrink down and take on a little color (about 10 minutes), add the sage and lower the heat slightly.
  3. At this point, your water should be boiling. Cook the pasta, according to package instructions, until al dente.
  4. Meanwhile, preheat the oven to 400°. Butter a small baking dish.
  5. Back to the onions--as your pasta nears finishing, the onions should be golden and sweet. Add the pumpkin puree to the onions. Add a ¼-1/2 c. of the pasta cooking water to loosen the pumpkin and help it form a sauce. Taste, season.
  6. When the pasta is al dente, pull it from the water with a slotted spoon and add it to the pumpkin and onion mixture. Stir until the pasta is well coated. Sprinkle in ¼ c. parmesan. Break the chèvre into a few clumps and stir it into the pasta until melted. Taste again. Season with lots of coarse black pepper and salt, if needed.
  7. Transfer the pasta to the prepared baking dish. Top with the breadcrumbs and remaining parmesan. Bake until the top is golden and crispy, about 25 minutes.
Recipe by strawberryplum at