Preheat your oven to 400°F (200°C). Begin by slicing the sugar pumpkins or acorn squash into 1- to 1.5-inch thick rings. Be sure to scoop out the seeds and stringy flesh for the perfect cauldron shape!

Brush both sides of the pumpkin rings with olive oil and sprinkle with salt and pepper. Lay them on a parchment-lined baking sheet and roast for 25–30 minutes until they are tender but still hold their shape.

Cook the pasta in a pot of boiling salted water until al dente. Drain it, but keep ½ cup of the pasta water aside for later use; this helps to loosen the sauce if needed.

Melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant—this is where the magic begins!

Pour in the heavy cream and bring it to a gentle simmer. Stir in the freshly grated Parmesan cheese and a pinch of nutmeg, blending until the mixture is smooth and thickened. Season it to taste with salt and pepper.

Toss the drained pasta into the Alfredo sauce, using the reserved pasta water to loosen it if necessary. Let everything cook together for an additional 1–2 minutes, allowing the pasta to absorb those delicious flavors.

Arrange the roasted pumpkin rings on serving plates. Using tongs, twirl the creamy Alfredo pasta into each pumpkin ring, creating a gorgeous presentation.

Garnish with extra Parmesan, freshly chopped herbs, and a crack of black pepper to elevate the dish with color and flavor.