PUMPKIN MAC AND CHEESE

This nice and easy switch up from the norm, will have the whole family coming back for more. With the added bonus, of the nutritional benefits, pumpkin is rich in Vit A & K and packed with fibre.

Serves 4

INGREDIENTS

• 1 pound pasta - elbow, curly, penne – it’s up to you
• 1/2 medium yellow onion, diced
• 1 clove garlic, minced
• 7 tablespoons butter, divided (means you"ll just use it at different times)
• 1/4 cup flour
• 2 cups milk
• 2 tablespoons Dijon mustard
• 1 cup Monterey Jack cheese, shredded
• 1 cup white cheddar, shredded
• 1 ½ cups canned pumpkin puree - be sure it's not pumpkin pie filling
• 1/4 - 1/2 teaspoon cayenne
• Salt & pepper to taste
• 1/2 cup panko bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees
2. Cook pasta in a large pot of boiling, salted water - about 1 minute less than directions
3. While the pasta cooks, melt 1 tablespoon of butter in a medium sized pot, add onions and garlic and cook over medium heat until softened - about 5 minutes
4. Add 4 more tablespoons of the butter and when it melts sprinkle flour over the top then whisk in to make a thick & relatively lump-free paste
5. Stir in the milk until smooth and slightly thickened – then add in the Dijon, both cheeses, pumpkin, cayenne & salt & pepper
6. Stir well until you have a rich, thick & beautiful sauce - then add drained pasta and combine well - place into an oven proof dish
7. Melt the remaining butter in a non-stick pan, add breadcrumbs and mix well to coat - add to the top of the macaroni
8. Put in the oven and bake 30 minutes or until golden brown & serve

WATCH ME MAKE THIS

TURKEY ENCHILADAS WITH POBLANOS & PUMPKIN

Serves 4

Talk about a delicious remix – turkey, roasted poblanos and pumpkin puree in the sauce. #leftoversrule

INGREDIENTS

• 2 tablespoons olive oil
• 3 Poblano peppers
• 1/2 onion, diced
• 1 garlic clove, sliced
• 1 cooked turkey thigh, diced
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1/4 cup chicken broth
• 6 white corn tortillas
• 1 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat hot grill, keep it on for later too
2. Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
3. Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano's and garlic cook for 2 more minutes
4. Add turkey to skillet, cook for 3 more minutes
5. Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
6. Soak tortillas for 30 seconds in broth
7. Divide mixture into 6 tortillas evenly and roll
8. Sprinkle over cheese and then evenly pour over the remaining sauce
9. Grill for 10 minutes, serve

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PUMPKIN CORNBREAD

Serves 6

Don't neglect any canned pumpkin puree leftovers. Make this stupidly awesome and easy sweet treat.

INGREDIENTS

• 1 pack Jiffy Corn Muffin Mix
• 1/3 cup milk
• 1 egg
• 1/3 cup canned pumpkin puree
• 1/4 cup butter

DIRECTIONS

1. blend ingredients as per box instructions, add the pumpkin puree and mix thoroughly

2. pour mixture into greased 8x8 oven proof dish and cook as per instructions
3. slice it up and spread on the butter, enjoy

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