FALL RECIPES: HALLOWEEN INSPIRED MAC & CHEESE
ever since the first day of fall hit the world's been goin' pumpkin crazy, as it usually does this time of year. everything from the beloved pumpkin spiced latte to pumpkin pancakes, and even pumpkin soup. and in a couple of weeks we would have reached my favorite holiday of the year, HALLOWEEN!👻
with the traditional color scheme for halloween being orange and black I decided to take one of my favorite comfort foods and give it a spooky pumpkin twist. I bring you, creamy pumpkin black bean mac & cheese!🎃
did I mention it's gluten-free?😉
what you'll need:
-1-12 oz bag of trader joe's black bean pasta
-1-15 oz can pumpkin puree
-small butternut squash
- 2-5 oz creamy goat cheese (chèvre)
-extra virgin olive oil
-1 tbsp minced garlic
-1/4 cup plain greek yogurt
-chicken bullion (optional)
I'm all about efficiency in the kitchen so to start, preheat the oven to 400 degrees to roast the squash.
wash the squash, peel it, remove seeds, and cut into cubes.
place the cubes on a baking pan and drizzle with olive oil and salt & pepper.
roast for about 25 minutes, turning once at the half way point.
while that's cooking, get the water going for the pasta.
fill a medium pot with water and season to your preference. I like to season my pasta water with 1-2 tablespoons of chicken bullion. bring the water to a rolling boil and then add the pasta. from there bring the water down to a medium boil. It takes about 8-10 minutes to cook. really make sure to take it out at the 10 minute mark, at the latest, to not overcook it as black bean pasta does have a weaker integrity when compared to grain pasta, so it could lose it's shape.
while to pasta is doin' its thing, in another medium pot get the sauce cooking over medium heat.
add the pumpkin puree and mix in 1 tablespoon of minced garlic, 1 tablespoon of salt, 1/2 tablespoon of black pepper, 2 tablespoons of extra virgin olive oil, 1/4 cup of greek yogurt, and 10 oz of goat cheese until the sauce is smooth.
when the pasta is cooked, strain and mix in cheesy pumpkin sauce.
by this time the squash should be done roasting so pull it out, let it cool for a minute and then garnish the mac with it for an added component of flavor and texture.
serve and let stand for a minute to let the sauce thicken and get nice & creamy.
thanks so much for reading today.😊
feel free to hit me up if you have any questions!💕
oh...and HAPPY HALLOWEEN!👻