Few people can resist a creamy, rich stovetop mac and cheese. This one has a bonus dose of colour, texture and nutrition thanks to roasted pumpkin and onions, blended right into the pasta. It’s total fall comfort food.
While I cook with butternut squash and other winter squashes all the time, when I think about cooking with pumpkin, I picture a can of puree.
Look for varieties like Cinderella, Baby Bear, Baby Pam, New England Pie Pumpkin, Long Pie or Nantucket Pie, Fairy Tale and the white Lumina pumpkin. Other than the white varieties, the flesh will usually be a rich orange colour and have a smooth texture. Carefully cut the pumpkin in half through the stem and clean out the seeds and fibrous gunk using a sharp spoon or an ice cream scoop. Use a spoon with sharp edges, such as a metal spoon, to scrape out all of the pulpy stringy insides, including the seeds.
The sauce for this mac and cheese uses some of the pasta cooking water, which will be salted. Therefore, be conservative about adding any more salt until you taste the sauce, since the Parmesan will also add some saltiness and you don’t want to overdo it. After all of the ingredients are blended with the sauce, taste, and see if you want to add more salt.
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