Mushroom Pasta Stuffed Sugar and Spice Pumpkin

a great visual thanksgiving table side item

45 min|Moderate|Mild
mushroom pasta stuffed sugar and spice pumpkin a great visual thanksgiving table side item featuring hellmann's products
These Mushroom Pasta Stuffed Sugar and Spice Pumpkins would make a great Thanksgiving table side item, and most of the recipe (the mushroom pasta part) can be made in advance — so all you have to do is roast the pumpkin bowls when it comes time to serve them.
Hello, I'm Curtis — The Central Florida photographer behind Digital Food Works. From product design and labeling, to market strategy and photography for recipe books, online stores, and social media, DFW is a one-stop shop for all your media creation needs.

Step by Step Instructions

Making The Pasta Salad
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.

Cook the mini farfalle pasta to al dente — drain, and allow to cool. (The instructions should be on the box, if you're unsure about how to cook the pasta.)
Making The Pasta Salad
In a bowl, drizzle one tablespoon of olive oil over the mushrooms, zucchini, garlic — add your favorite italian seasoning, salt and black pepper. Fold with a spatula until everything is evenly coated.
Making The Pasta Salad
Spread the mix out on the parchment covered sheet pan and place in the oven for 8 minutes.
Making The Pasta Salad
While that's cooking, (in the same bowl that was previously used), drizzle another tablespoon of olive oil over the peppers, onions, basil and well-drained tomatoes.
Making The Pasta Salad
Once the first 8 minutes of roasting is finished, remove the pan from the oven, gently swoosh everything around on the pan and then evenly distribute the new mix onto the same pan.
Making The Pasta Salad
Place baking sheet back into the oven and cook another 8 minutes.
Making The Pasta Salad
Remove from oven and swoosh the veggie mix around with a spatula again as best you can on the hot baking sheet. (We're basically just trying to make sure nothing is sticking to the aluminum foil.
Making The Pasta Salad
Place back into the oven for another 7-8 minutes. The zucchini pieces should be tender… and that's also just before the onion pieces start burning.
Making The Pasta Salad
Remove from oven and transfer everything to a bowl (stuff may start sticking to the aluminum foil if you don't remove the veggies right away). Allow to completely cool.
Making The Pasta Salad
Once cooled, add the cooked (and cooled) mini farfalle pasta, Hellmanns Mayonnaise, and grated parmesan into the roasted veggies bowl and gently toss until well combined.
Making The Pasta Salad
The cold pasta salad can be kept in the fridge, while we're roasting the sugar pumpkins.
Roasting the Pumpkin Bowls
Preheat the oven to 350
Roasting the Pumpkin Bowls
Cut off the top of the mini sugar pumpkin and scoop out all the seeds and membrane so that the pumpkin is hollow.
Roasting the Pumpkin Bowls
Place 1 tablespoon of butter, 2 teaspoons of brown sugar, and 1/2 teaspoon pumpkin spice into each pumpkin.
Roasting the Pumpkin Bowls
Place the filled pumpkin on a parchment covered baking sheet and roast for 15-20 minutes — or until a toothpick can go all the way through the pumpkin skin and meat. If you're using larger pumpkins that are cut in half (like I did for the photo) — halfway through the baking process, use a brush and spread some of the melted butter / pumpkin spice mix around and on the edges of the pumpkin.
Roasting the Pumpkin Bowls
Allow to cool on the baking sheet. If there's some residual butter and spice mix in the bottom, brush it around. If it's not too much just leave it in there… it's part of the flavor component for the pasta. Carefully transfer to a serving plate.
To plate, fill each roasted sugar pumpkin with the mushroom pasta salad.
Place a little more grated parmesan or asiago on top (to taste), and add a fresh basil leaf on top as a garnish.
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