Baked Eliche with Fontina and Pumpkin: Autumnal Flavor Recipe


Cozy Autumn Comfort: Creamy Pumpkin and Fontina Pasta

As the autumn leaves paint the days in warm hues and the air turns crisper, it’s time to fill your kitchen with dishes that capture the flavors of the season. Picture a perfect blend of sweet pumpkin and the rich taste of cheese: here’s a dish that’ll hug you on those autumn nights.

Let’s whip up this comforting pasta dish together, where the pasta melts into an irresistible creaminess thanks to the fontina cheese, while the scent of nutmeg enhances every bite. I still remember when my grandma used to make this delight for our family dinners; it felt like savoring a warm, enveloping hug.

Each ingredient plays an essential role in creating a satisfying and fulfilling flavor harmony. And if you’re craving some crunch in your meal, follow the suggested twist to make each forkful even more special. Keep reading to discover step by step how to bring this autumn comfort food to your table.

Recipe Notes

  • EASE: Quick and easy to prepare.
  • AUTUMNAL FLAVORS: Perfect for the fall season.
  • COMFORTING CALORIES: Approximately 650 calories per serving.
  • PREPARATION: 30 minutes of prep and 10 minutes of cooking.
  • CRISPY TWIST: Sprinkle breadcrumbs and herbs for a crispy touch.

Ingredients Notes for the Recipe

  • Spiral Pasta: perfect for holding the creamy sauce
  • Sweet Butternut Squash: adds sweetness and texture to the dish
  • Fontina Cheese: with its intense and enveloping flavor
  • Butter: adds creaminess to the preparation
  • Egg Yolk: to make the sauce more velvety and enveloping
  • Broth: for an extra touch of flavor to the squash sauce
  • Nutmeg and Grated Parmesan: enrich the dish with aromatic and savory notes

Nutritional Aspects

Discover the nutritional benefits of this delightful fall recipe.

  • Rich in complex carbohydrates for long-lasting energy.
  • Pumpkin provides vitamins A and C, perfect for boosting the immune system.
  • Fontina and Parmesan: sources of calcium and protein for strong bones.
  • Moderate calorie content: about 650 Kcal per serving.
  • Butter and egg yolk provide fats, essential for absorbing fat-soluble vitamins.
  • Nutmeg: a flavorful touch with digestive benefits.

Baked Eliche with Fontina and Pumpkin: Autumnal Flavor Recipe

Baked Eliche with Fontina and Pumpkin: a perfect autumnal first course to warm up the coldest evenings. The sweetness of the pumpkin harmonizes with the intense flavor of the Fontina cheese, while a sprinkle of nutmeg and grated Parmesan completes this comforting yet refined dish.
Servings 4
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes



  • Start by cleaning the pumpkin, removing the seeds and filaments, and boiling it in hot water until tender.
  • Once cooked, scoop out the pulp and transfer it to a blender along with the egg yolk, broth, salt, and pepper. Blend until you get a smooth and rather thick sauce.
  • Bring a pot of salted water to a boil and cook the helices according to the package instructions to obtain an al dente texture.
  • Drain the pasta and toss it with melted butter, the previously prepared pumpkin sauce, a generous sprinkling of freshly grated nutmeg, and the fontina cut into small cubes.
  • Transfer the mixture to a baking dish, cover with plenty of grated Parmesan cheese, and bake in a preheated oven at 200°C for about 10 minutes or until the cheese is nicely gratinated.


To add a crunchy touch to your recipe, you can sprinkle the helices with herb-flavored breadcrumbs before baking. This will give the dish's surface an inviting texture that contrasts with the creaminess of the pumpkin and fontina.
Author: Tips4Food
Calories: 650kcal
Course: First Course
Keyword: Autumn flavors, Autumn recipe, Baked Eliche, first course, Fontina Cheese, Gourmet recipe, Italian cuisine, Pumpkin

Variations for Baked Spiral Pasta with Fontina and Pumpkin: Autumn Flavors

Here are some variations to customize the recipe and experiment with new autumn flavors.

  • Add crispy bacon for a salty and savory twist.
  • Swap the fontina cheese for Gorgonzola for a bolder taste.
  • Try incorporating chopped walnuts for a crunchy texture and slightly toasted flavor.

Frequently Asked Questions about the Recipe

If you have any questions about how to make Baked Spiral Pasta with Fontina and Pumpkin, you’ll find the answers to your most common curiosities here.

How can I make the recipe more crispy?

For an extra crunch, sprinkle the spiral pasta with herbed breadcrumbs before baking.

Can I substitute fontina with another cheese?

Yes, you can substitute fontina with cheeses like Gruyère or Emmental for a similar flavor.

How can I reduce the calorie content of the recipe?

You can cut down on the butter and use low-fat cheeses to decrease the calories.

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