Name: Pumpkin Mac and Cheese with Roasted Veggies
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 1 organic pie pumpkin (about 28 ounces OR 1 (15 ounce) can organic pumpkin puree); olive oil cooking spray; 16 ounce cauliflower florets (cut into 1-in. pieces); 16 ounce quartered Brussels sprouts; 1 1/2 teaspoons olive oil; 3/4 teaspoon kosher salt; 12 ounces gluten-free or wheat rotini pasta (I used Delallo*); 1 1/2 tablespoons butter; 1/4 cup minced onion; 2 tablespoons all purpose or gluten-free flour*; 1 1/2 cups fat free milk; 2/3 cup reduced sodium chicken or vegetable broth; 5 ounces fresh grated Sharp Light Cheddar (I used Cabot 50%); 4 ounces fresh grated Gouda; 2 tablespoons fresh grated parmesan; Kosher salt; pinch nutmeg; fresh pepper to taste