Roasted Pumpkin Pappardelle in a Pumpkin Bowl
Handmade pappardelle tossed in roasted garlic-pumpkin cream, served inside a baked Hokkaido pumpkin with sage.
Everything You Need
Fresh egg pasta dough, roasted butternut squash with a whole head of garlic, a baked Hokkaido pumpkin bowl, cream, Parmigiano, and crispy sage.
MKaroni Pro Exclusive Recipe
This full step-by-step interactive video recipe, exact proportions, and chef secrets are reserved exclusively for MKaroni Pro members.
Dusting with Flour, Rolling & Inspecting the Sheet
Dust the rested 300g ball of egg pasta dough (made from 200g Tipo '00' flour and 12 yolks or 2 whole eggs) with flour on a wooden board. Roll it out smoothly with a wooden rolling pin from the center outward, then lift the wide golden sheet over the pin to inspect its silky, even 1 mm thickness.
Checking Against the Light
Lifting the pasta sheet on the rolling pin lets you immediately spot any thicker edges and feel if the dough needs a light dusting of flour before cutting.
Cutting Even Sheets, Stacking, Rolling & Slicing Ribbons
Cut the rolled dough into even rectangular sheets, dust lightly with flour, and stack them one on top of another. Roll the stack into a loose cylinder, slice with a sharp knife into wide, even ribbons (approx. 2.5 cm), and lift to showcase the fanned-out Pappardelle ribbons.
Scoring Squash, Adding Garlic Head, Olive Oil & Rosemary
Halve and peel 400g of butternut squash, scoop out the seeds, and score the flesh in a deep crosshatch pattern. Place 1 head of garlic (with the top sliced off) into the cavity, drizzle generously with 2 tbsp extra virgin olive oil, and season with 1 pinch sea salt, black pepper, and 2 sprigs of fresh rosemary.
Why Score the Flesh & Roast Whole Garlic
Crosshatch scoring lets the olive oil and rosemary infuse deep into the squash, while roasting a whole garlic head inside the cavity turns the cloves buttery-sweet without any raw sharpness.
Roasting 30 Min at 200°C & Blending into Velvety Puree
Place the seasoned squash in a preheated oven at 200°C (400°F) and roast for 30 minutes until tender and caramelized. Transfer the warm roasted flesh (400g) along with the squeezed roasted garlic cloves (1 head) into a food processor and blend into a silky-smooth puree.
Blend While Hot
Blending the squash and roasted garlic immediately out of the oven yields an ultra-smooth, glossy emulsion without any graininess.
Hollowing the Round Pumpkin & Baking 30 Min at 200°C
Slice the top lid off the round Hokkaido pumpkin (1 pumpkin) and scoop out the seeds and fibers, making sure the walls are not too thin so the bowl holds its shape. Drizzle the inside with 1 tbsp olive oil, season with 1 pinch salt, pepper, and rosemary, and bake in the oven for 30 minutes at 200°C (400°F).
Boiling Pappardelle & Emulsifying the Creamy Pumpkin Sauce
Drop the fresh pappardelle (300g) into salted boiling water to cook briefly (approx. 2 minutes). Simultaneously, melt 30g of butter in a pan, add the finely diced shallot (1 shallot) together with the blended pumpkin puree (400g), and pour in a ladle of starchy pasta water. Stir in 100ml heavy cream, season with 1 pinch nutmeg and rosemary, then transfer the cooked pasta straight into the pan and toss until glossy.
Silkiness Without Heaviness
Loosening the roasted pumpkin puree with starchy pasta water before adding the cream creates a glossy emulsion that clings to every wide ribbon.
Serving Inside the Baked Pumpkin with Parmigiano & Crispy Sage
Ladle the glossy pappardelle and velvety sauce straight into our oven-baked Hokkaido pumpkin bowl (1 pumpkin). Shower generously with freshly grated Parmigiano Reggiano (40g) and crown with 6 leaves of lightly crisped sage.
How to Crisp Sage Leaves
Sizzle fresh sage leaves in a teaspoon of foaming butter for just 15–20 seconds until crisp and fragrant — they add a nutty crunch that contrasts beautifully with the creamy pumpkin.
