Cozy Pumpkin Bolognese Spaghetti for Fall
As soon as fall comes around, nothing beats sitting down at the end of the day to enjoy a warm, hearty meal. This pumpkin bolognese spaghetti recipe is the ultimate comfort food and is a great way to use up leftover pumpkins from Halloween.
If you’ve been spending the past few weeks curled up in a blanket with a pumpkin spice latte while scrolling Instagram looking for cozy fall meal ideas then this pumpkin bolognese recipe is for you. It’s a dish that bridges the gap between comfort and sophistication, giving your pasta night a seasonal upgrade. Whether you’re hosting a cozy dinner, meal prepping for the week, or just craving something special on a chilly evening, this recipe will wrap you in autumn flavor with every bite.
How to Make Pumpkin Puree from Leftover Halloween Pumpkins
I’m always looking for new, tasty recipes to use up leftover pumpkins from Halloween and this pumpkin bolognese spaghetti is the perfect fall dinner. I made this dish using (some) of our Halloween pumpkins and it worked a treat. To make the pumpkin puree, I chopped and baked the pumpkins then removed them from the oven and once cool, I peeled off the skins and blended the pumpkin to make a puree. You can also use the same technique to make your own pumpkin puree for this pumpkin spice latte recipe – just remember not to season the pumpkins before you bake them.
Ingredients
Below you will find the list of ingredients needed to make this recipe. It typically serves 4-6. For a vegetarian version of this dish, check out this pumpkin red lentil bolognese recipe here.
Pumpkin Bolognese
Ingredients
- For the Pumpkin Bolognese:
- 2 tbsp olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 medium carrot finely chopped
- 1 celery stalk finely chopped
- 1 lb 450g ground beef or turkey
- 1 cup pumpkin puree unsweetened
- 1 ½ cups crushed tomatoes or tomato sauce
- ½ cup vegetable or chicken broth
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp nutmeg optional but adds lovely warmth
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar for depth
- For the Pasta:
- 12 oz 340g spaghetti (or any pasta of your choice)
- Salt for pasta water
- For Serving:
- Fresh basil or parsley chopped
- Grated Parmesan or Pecorino cheese
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water. - Sauté the Vegetables
In a large skillet or saucepan, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5–7 minutes, until softened and fragrant. - Add the Meat
Add ground beef (or turkey) and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed. - Add Tomato Paste & Pumpkin
Stir in the tomato paste and pumpkin puree. Cook for 2 minutes to allow the flavors to meld. - Create the Sauce
Add the crushed tomatoes, broth, herbs, nutmeg, balsamic vinegar, salt, and pepper. Stir to combine. Bring to a gentle simmer and let cook uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens. - Combine with Pasta
Add cooked spaghetti to the sauce, tossing well to coat. Add a splash of reserved pasta water if needed to loosen the sauce. - Serve & Garnish
Serve warm, topped with freshly grated Parmesan and a sprinkle of basil or parsley.
Why You’ll Love This Recipe
✔ Creamy, rich, and cozy – without any cream!
✔ Adds a subtle sweetness and nutrition from real pumpkin
✔ Packed with fiber, vitamins, and fall flavor
✔ Kid-friendly and perfect for meal prep
Serving Suggestions
Pair this pumpkin bolognese with a crisp green salad, garlic bread, or roasted autumn vegetables for a full fall dinner experience. You might also like these easy recipes using leftover Halloween pumpkins.
