Directions

Pre-Roast the Mini Pumpkins

1. Preheat your oven to 400°F (200°C). Line two large rimmed baking sheets with parchment paper.
2. Slice a lid off each mini pumpkin, carving an opening approximately 3 inches (7½ cm) across. Save the stem lids for serving presentations.
3. Scoop out seeds and fibrous pulp using a spoon, taking care not to scrape away the edible flesh inside.
4. Lightly brush the interior cavity and exterior skin of each pumpkin & lid with olive oil. Sprinkle the insides of the pumpkins very lightly with salt and pepper.
5. Place pumpkins and the lids cut-side down on the prepared baking sheets. Bake uncovered for 15 minutes. 
6. Keep an eye on the lids, they will cook faster.
7. Remove from the oven and drop the oven temperature to 375°F (190°C). The pumpkin walls should still feel firm; this initial roast gives them a necessary head start before filling.

Undercook the Past

1. Bring a large pot of water to a rolling boil and season generously with kosher salt.
2. Add elbow macaroni and cook for 2 minutes less than the package instructions for al dente. Drain immediately in a colander. Do not rinse the pasta.

Build the Cheese Sauce

1. In a large saucepan over medium heat, melt the unsalted butter.
2. Whisk in the flour and cook for 1½ to 2 minutes, stirring continuously to remove the raw flour taste without letting the roux brown.
3. Slowly pour in warmed milk and warmed cream while whisking constantly to keep the mixture smooth.
4. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce coats the back of a spoon.
5. Turn the heat down to low. Whisk in the Dijon, garlic powder, black pepper, kosher salt and pumpkin purée until completely uniform. Cook for 1 minute to heat the pumpkin through.
6. Take the saucepan completely off the heat.
7. Add grated cheddar and Gruyère in small handfuls, stirring until each batch melts before adding the next. Stir in Parmesan.

Combine Pasta and Assess Consistency

1. Fold cooked macaroni into the warm cheese sauce using a spatula.
2. Allow the mixture to sit undisturbed for 2 minutes so the pasta absorbs the flavour.
3. Test the consistency: drag a spoon through the center of the pan. The sauce should quickly flow back to fill the channel. It should look significantly wetter than standard bowl-served mac and cheese.
4. If the sauce appears thick or dry, mix in ¼ cup (60 mL) warmed milk (adding 1 to 2 extra tablespoons if needed). Avoid using extra cream at this stage to keep the moisture balance correct without adding heavy fats.

Toast the Crispy Sage Breadcrumbs

1. Melt half of the breadcrumb butter in a small skillet over medium heat.
2. Add the panko breadcrumbs and toast for 2 minutes, stirring frequently until lightly pale golden.
3. Take the skillet off the burner. Immediately stir in the remaining half of the butter along with the Parmesan, chopped sage, and a pinch of salt. Set aside.

Assemble and Bake

1. Spoon macaroni into each pumpkin cavity loosely, letting pasta pieces sit slightly above the rims without compacting them down.
2. Top with toasted sage-Parmesan breadcrumbs.
3. Bake at 375°F (190°C) for 15 to 20 minutes.
4. Check for three signs of doneness: cheese sauce bubbling around the edges, breadcrumbs crisp and golden, and pumpkin walls easily pierced with a paring knife while maintaining their structure.
5. Begin checking smaller pumpkins at the 15-minute mark. If breadcrumbs require extra browning while pumpkins are tender, switch to broil for 30 to 60 seconds while monitoring closely.

Rest and Serve

1. Allow pumpkins to rest for 5 minutes after baking so sauce can settle.
2. Transfer individual pumpkins to serving plates and lean reserved roasted caps against them. Garnish with fried sage leaves if desired.