Irresistible Pumpkin Gouda Shells with Brown Butter Sage — Delicious Fall Dinner Recipes

Delicious Fall Dinner Recipes kicked off this cozy, cheesy crowd-pleaser because seasonal dinners deserve a little drama. Picture oversized pasta shells packed with smoky Gouda and pumpkin, baked under a pillow of brown-butter-and-sage Alfredo — cozy, fragrant, and totally show-stopping. Ready to make your kitchen smell like autumn and score major compliments? Let’s go.

Quick intro — what this dish is

This is stuffed-shells comfort food turned autumnal. You cook jumbo pasta shells until tender, fill them with a creamy blend of pumpkin, Gouda, and ricotta, nestle them in a baking dish, and smother everything in an Alfredo sauce finished with brown butter and crispy sage. It’s rich but balanced: the pumpkin lends creaminess and a hint of sweetness, the Gouda brings smoky, melty goodness, and the sage + brown butter add that nutty, aromatic finish.

Why you’ll fall for it

• Seasonal and comforting — it reads like fall in a forkful.
• Customizable — swap cheeses or sneak in greens.
• Impresses with little fuss — looks restaurant-level but requires straightforward steps.
• Feeds a crowd — easy to scale for potlucks and family dinners.

Bold tip: use smoked Gouda if you want an extra layer of autumnal depth — it pairs beautifully with pumpkin.

The story behind the recipe

This dish feels like the kind of recipe families pass around during the harvest — the one that shows up at potlucks and holiday tables. I first made it on an overcast afternoon when I wanted something warm and seasonal but not fussy. The brown butter and sage filled the house with that irresistible nutty-herb scent and everyone hovered in the kitchen asking, “What is that?” It’s the kind of dish that brings people together — and yes, it disappeared fast.

Ingredients (with short notes)

Here’s a simple list so you can shop fast. Feel free to scale up for a 9×13 pan if you want more servings.

For the shells and filling:

• Jumbo pasta shells — about 20–24 shells. They’re roomy and perfect for stuffing.
• 1 ½–2 cups pumpkin puree — plain canned pumpkin or homemade. Not pumpkin pie filling.
• 1 ½ cups shredded Gouda (smoked or regular) — melts gorgeously.
• 1 cup ricotta cheese — gives body and creaminess to the filling.
• ½ cup grated Parmesan — adds savory umami.
• 1 large egg — helps bind the filling.
• 1 tsp garlic powder, ½ tsp ground nutmeg (optional), salt & pepper to taste — seasoning notes.
• Olive oil for brushing the shells (optional).

For the brown butter & sage Alfredo:

• 6 tablespoons unsalted butter — you’ll brown this slowly for that toasty flavor.
• 8–10 fresh sage leaves — crisp them in the butter for aromatic crunch.
• 1 cup heavy cream (plus a splash if needed) — base for the Alfredo.
• ½ cup grated Parmesan — to finish and thicken the sauce.
• Salt and freshly ground pepper to taste.

For topping:

• Extra shaved Parmesan and chopped fresh sage or parsley for garnish.

Bold tip: cook the pasta shells just shy of done (al dente) — they’ll finish in the oven and won’t go mushy.

---

How to make it — step-by-step (simple, punchy)

1. Cook the shells

Bring a big pot of salted water to a boil. Add the jumbo shells and cook to al dente (usually 9–11 minutes depending on brand). Drain and rinse briefly with cool water so they’re easier to handle. Set shells on a towel to drain and cool slightly.

2. Make the pumpkin-Gouda filling

In a bowl, combine pumpkin puree, ricotta, shredded Gouda, the Parmesan, egg, garlic powder, nutmeg (if using), and a good pinch of salt and pepper. Stir until smooth and taste — it should be seasoned enough to be interesting on its own.

3. Brown the butter and crisp the sage

In a skillet over medium heat, melt the butter. Swirl it and watch carefully — after a few minutes it will foam and then start to brown and smell nutty. Remove from heat once it’s amber and add the fresh sage leaves; they’ll sizzle and crisp instantly. Use a slotted spoon to transfer the sage to a paper towel — reserve the browned butter in the pan.

Bold tip: watch butter closely when browning — it goes from perfect to burnt very fast.

4. Make the Alfredo base

Return the pan with browned butter to low heat and add the cream. Whisk until warm and slightly reduced, then stir in grated Parmesan until the sauce smooths out. Taste and adjust salt and pepper. If it seems too thick, add a splash more cream or a little pasta starchy water.

5. Stuff the shells

Spoon two tablespoons of filling into each shell and place them open-side up in a greased baking dish. Arrange them snugly so they support one another.

6. Assemble and bake

Pour half the Alfredo sauce into the bottom of the baking dish so the shells have a little swimming pool to sit in. Spoon any remaining sauce over the shells, sprinkle extra Parmesan on top, cover with foil, and bake at 350°F (175°C) for 20–25 minutes. Remove foil and bake another 8–10 minutes until bubbling and slightly golden.

7. Finish and serve

Drizzle the leftover browned butter and sage over the hot shells, scatter the crisped sage and chopped parsley, and add extra shaved Parmesan. Serve immediately.

---

Pro tips for perfect results

• Use fresh sage — it crisps beautifully and adds an herbal pop you can’t fake with dried.
• Smoked Gouda = bonus points. The smoky note pairs exquisitely with pumpkin.
• Don’t overfill shells — a neat mound of filling gives clean slices and consistent bites.
• Make ahead: assemble the casserole, cover, and refrigerate up to 24 hours; add a few minutes to bake time.
• If sauce breaks (rare), whisk in a tablespoon of warm cream off heat to bring it back.

Bold tip: reserve and drizzle the brown butter with sage at the end — that last hit of flavor elevates everything.

---

Variations to try (stay creative)

• Greens: Fold chopped spinach or kale into the filling for extra color and nutrients.
• Sausage: Brown some Italian sausage and mix it into the filling for a meaty variation.
• Cheese swap: Use fontina, provolone, or a blend of ricotta and mascarpone for a richer mouthfeel.
• Spice it up: Add a pinch of cayenne or a spoon of harissa to the filling for heat.
• Vegan option: Use a cashew-cream sauce and dairy-free cheese; bind the filling with a flax egg.

---

Best ways to serve

This dish stands on its own as a main course or works beautifully as a decadent side. Here are pairing ideas:

• For a holiday spread, serve alongside roasted Brussels sprouts and a crisp pear-and-arugula salad.
• For potlucks, cut into individual portions and present on a warm platter — people love grab-and-go bites.
• For a cozy night in, pair with garlic bread and a glass of medium-bodied white wine (Chardonnay or Viognier).

Bold tip: serve with a bright salad or acidic side (think lemon vinaigrette) to cut the richness.

---

Storage and reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days.
• Reheat: Warm gently in the oven at 325°F (160°C) covered with foil; add a splash of cream to loosen the sauce if it looks dry.
• Freeze: You can freeze baked shells (in a freezer-safe container) for up to 2 months. Thaw overnight in the fridge before reheating.

---

FAQs (quick answers)

---

Why this works for fall and holidays

This recipe checks several seasonal boxes: it uses pumpkin (a true Pumpkin Side Dish star), layers cozy flavors that read like fall, and scales easily for gatherings. It’s elegant enough for holiday tables but relaxed enough for weeknight dinners. That flexibility makes it a contender for lists of Kosher Thanksgiving Recipes and a standout on the Thanksgiving Pot Luck Dishes table.

You can also position it as a fresh take among New Fall Recipes or a twist on classic pasta bakes in round-ups of Delicious Fall Recipes. Feeling fancy? With a little plating and the brown-butter sage flourish, it even answers Unique Thanksgiving Dinner Ideas.

Bold mention: this is an excellent option for potlucks and holiday menus — easy to transport and loved by many.

---

Final thoughts

If you want a dish that’s seasonal, comforting, and just a bit unexpected, these Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo deliver. They combine creamy, smoky, sweet, and herbaceous notes in a way that feels both homey and special. Try them when you crave something new for fall or need a memorable offering for a holiday table.

Ready to get started? Grab the shells, warm the butter, and enjoy the smells of sage and brown butter filling your kitchen. Your guests will notice — and they’ll come back for seconds.

Bold final tip: don’t skip the sage crisp — it’s the tiny texture and flavor detail that makes this dish sing.

---

This recipe fits beautifully into collections of Delicious Fall Dinner Recipes, holiday menus that call for Kosher Thanksgiving Recipes, and lists of creative Thanksgiving Pot Luck Dishes — plus it’s a fun riff worthy of Ina Garten Thanksgiving Recipes-style entertaining when you want something new on the table.

Follow me on Pinterest for daily new recipes.

Print