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Pumpkin Alfredo with Caramelized Onions

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When looking around for something new to bring to Thanksgiving dinner a few years back I saw quite a few recipes for pumpkin macaroni and cheese.  While the idea of pumpkin and pasta was intriguing the thought of pumpkin and cheddar did not appeal to me.  So I thought about it and tweaked and mashed together a few recipes until I came up with the perfect pumpkin pasta dish.

This dish is creamy and hearty and the caramelized onions just make it divine.  You could certainly substitute butternut squash for the pumpkin.  I have also served this as a filling main dish by adding roasted chicken or Italian sausage to the mix.

This dish is really simple as it does not require very many ingredients or time.  I always use Country Crock Spreadable Sticks for this dish as I love the flavor it gives it and it melts into such a creamy sauce.

When I brought this to Thanksgiving for my family they absolutely loved it and I sadly had no leftovers even though this makes a huge amount of pasta.  People were a little skeptical at first but after one taste everyone was going back for seconds.  Even my toddler devoured this which of course I am ecstatic anytime I can sneak in more veggies.

I really hope you give these dishes a try, they travels great making them perfect to take to your family dinner or wherever you gather to give thanks this year.  So if you are looking for a new recipe or two for this Thanksgiving please give these a try.

Happy Thanksgiving

Pumpkin Alfredo with Caramelized Onions


  • 1 block cream cheese
  • ½ cup milk
  • ½ cup Parmesan Cheese
  • 1 can (15 oz) Pumpkin Puree (not filling)
  • Dash of Cayenne
  • Country Crock Spreadable Stick
  • 1 Pound penne pasta (or other short pasta)
  • 2 T Country Crock Spreadable Sticks
  • 1 Small onion chopped

Sauté the onion in 2 T Country Crock Spreadable Sticks until caramelized.

Meanwhile boil the penne in a pot of salted water.

In same pan as the onion add cream cheese and 1 Country Crock Spreadable Stick until blended.

Whisk in pumpkin, milk, parmesan cheese, pepper, salt and just a tiny dash of cayenne.

Mix cooked, drained penne with the pumpkin mixture, pour into a buttered dish and top with a sprinkle of parmesan.

Pop under the broiler just until the parmesan cheese is slightly browned.

Serve to your hungry family at your next holiday meal.

Linked at:

 The Chicken Chick


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