Pumpkin Mac and Cheese with Roasted Veggies
Ingredients
The vegetables
-
1
organic pie pumpkin, about 28 ounces OR 1 (15 ounce)
can organic pumpkin puree
-
16
ounces
cauliflower florets, cut into 1-in. pieces
-
16
ounces
quartered Brussels sprouts
-
1½
teaspoons
olive oil
-
¾
teaspoon
kosher salt
The pasta
-
12
ounces
gluten-free or wheat rotini pasta
The cheese sauce
-
1½
tablespoons
butter
-
¼
cup
minced onion
-
2
tablespoons
all purpose or gluten-free flour
-
1½
cups
fat free milk
-
⅔
cup
reduced sodium chicken or vegetable broth
-
5
ounces
fresh grated Sharp Light Cheddar
-
4
ounces
fresh grated Gouda
-
2
tablespoons
fresh grated parmesan
-
pinch
nutmeg
-
to taste
fresh pepper
Instructions
- Preheat the oven to 400°F and prepare baking sheets with aluminum foil and olive oil spray.
- Toss cauliflower and Brussels sprouts with olive oil and salt, then spread on the baking sheet.
- If using a fresh pumpkin, prepare it by cutting, seeding, and placing it on the baking sheet to roast with the veggies.
- Roast the vegetables and pumpkin for about 35 to 37 minutes until soft and browned.
- Once roasted, remove the pumpkin skin and puree it until smooth in a food processor.
- While the vegetables roast, cook the pasta according to package directions and set aside.
- In a pot, melt butter and cook onion, then add flour and cook until golden.
- Whisk in milk and broth, bringing to a boil and cooking until slightly thickened.
- Stir in pumpkin puree, heat through, then add cheeses until melted.
- Combine the cheese sauce with the cooked pasta and roasted vegetables.
Nutrition Facts (estimated)
Servings
8
Calories
358
Total fat
11g
Total carbohydrates
49g
Total protein
20g
Sodium
457.5mg
Cholesterol
33mg
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