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Roasted Pumpkiny Cream Sauce Fettuccine

Roasted Pumpkiny Cream Sauce Fettuccine

Sinfully indulgently delicious 

Recipe by: Gabrielle


Wine Pairing:  2016 Pietro Family Cellars Tusca Red Wine, Napa County (Super Tuscan style)

PREP TIME: 30 minutes COOK TIME: 40 minutes TOTAL TIME: 1 hour 10 minutes


  • 1 baking pumpkin 5-6 lb., washed and dried
  • 4 Tbsp. + 2 Tbsp. GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil
  • 2 Tbsp. GC Napa Valley Natural Orange Infused Honey
  • 1 tsp. + 2½ tsp. + ½ tsp. GC Napa Valley Natural Lemon Finishing Sea Salt
  • ½ tsp. GC Napa Valley Natural Lemon Tellicherry Pepper
  • 2 cups heavy cream
  • 1½ tsp. GC Napa Valley Natural Pink Peppercorn Rosemary Steak Rub
  • 1 tsp. GC Napa Valley Natural Poultry Rub Proprietary Blend
  • 9 medium-large fresh sage leaves
  • Optional garnish: Crispy sage leaves, 24 medium fresh sage leaves
  • ⅓ cup canola oil
  • 1 lb. fettuccine pasta, fresh preferred
  • 3 Tbsp. butter, unsalted
  • 3 Tbsp. unbleached all-purpose flour
  • 1 cup milk
  • 3 Tbsp. cream cheese
  • ¾ cup Parmigiano-Reggiano cheese, finely grated
  • Optional garnish: ½ cup Italian amaretti cookies, crushed to medium crumb


  1. Roast pumpkin: Preheat oven to 375 degrees. Add to a large bowl 4 Tbsp. Buttery Extra Virgin Olive Oil, Orange Honey, 1 tsp. Lemon Finishing Sea Salt, Lemon Tellicherry Pepper and mix well. Halve pumpkin, remove stringy pulp and seeds (reserve to roast another time). Cut pumpkin into ¾” strips, peel, cut into cubes (need 10 cups), add to bowl. Toss evenly to coat. Arrange cubes in a single layer on a parchment lined baking sheet. Roast 15-20 minutes or until fork tender. Return cubes to bowl.
  2. Season sage cream: Stir in a small saucepan cream, Pink Peppercorn Rosemary Steak Rub, Poultry Rub, 2½ tsp. Lemon Finishing Sea Salt, and 9 sage leaves. Warm over medium heat to 175-180 degrees. Turn off heat. Steep 30 minutes. Discard sage leaves.
  3. Crisp sage leaves: Heat canola oil in a very small pan to 360 degrees. Put one leaf in at a time, holding it from end to end under the oil with tongs (prevents leaf from curling). Fry 10-12 seconds and remove to plate lined with paper towels.
  4. Puree pumpkin: Add enough pumpkin cubes to a blender (Vitamix preferred). Puree well until 1½ cups puree is achieved.
  5. Make Pumpkiny Cream Sauce (yields 5 cups): Melt butter in a medium saucepan over medium heat. Add flour, whisk until smooth, cook to golden color, 3 minutes. Remove from heat, whisk in seasoned cream. Put back on the heat, whisk until thickened and bubbling, 3-4 minutes. Add cream cheese, whisk until melted. Add milk, pumpkin puree, and simmer 5-10 minutes.
  6. Bring a large pot water to a boil. Cook pasta al dente according to package instructions.
  7. Warm 3 cups roasted pumpkin cubes. Toss with 2 Tbsp. Buttery Extra Virgin Olive Oil and season to taste with ½ tsp. Lemon Finishing Sea Salt.
  8. Put cooked drained pasta in a large bowl. Add Roasted Pumpkiny Cream Sauce. Gently toss with tongs to coat pasta.


Portion pasta onto six plates. Top each with: ½ cup pumpkin cubes, 2 Tbsp. cheese, 1 Tbsp. cookie crumbs, 2-3 crumbled crispy sage leaves, and 1 whole crispy sage leaf in the center. Serve pasta with our Rosemary Honey-Lime ChickenGrilled Parchment Steamed Salmon or Smoked Gouda Stuffed Cabernet Meatballs. 


  • 1 baking pumpkin 5-6 lbs.
  • 1 pint heavy cream
  • 1 bunch fresh sage leaves
  • 1 lb. fettuccine pasta, fresh preferred
  • 1 stick butter, unsalted
  • 4 oz. cream cheese
  • 1 wedge 4 oz. Parmigiano-Reggiano cheese
  • Optional garnish: 1 pkg. Italian amaretti cookies