Pumpkin Macaroni Cheese


  1. 750g fresh pumpkin, peeled and cut into 2cm cubes
  2. 2 onions, chopped
  3. 500ml hot vegetable stock
  4. 3 cloves of garlic, peeled and left whole
  5. 1 tsp Dijon mustard
  6. ¼ tsp ground nutmeg, plus extra for serving
  7. Freshly ground black pepper to taste
  8. 320 g macaroni pasta
  9. 1 tsp cornmeal (mixed with 2 tsp cold water to form a dough)
  10. 3 tbsp nutritional yeast ( optional)


  • In a large saucepan, add the squash, onions, vegetable stock, garlic, mustard, nutmeg and black pepper.

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  • Set the skillet to medium-high, cover and cook gently for about 30 minutes, stirring occasionally, until the squash is tender.

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  • Set the pan aside to cool slightly and bring a pot of fresh water to a boil. Once boiling, add the macaroni to the water and cook according to the pasta instructions.
    • Meanwhile, place the pumpkin mixture in a blender and puree to a smooth consistency.
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        • After cooking, drain the pasta and return to the pot. Add the pumpkin sauce and mix well to coat the macaroni evenly.
        • Return the pan to medium-high, add the cornstarch paste and stir, to thicken.
        • Remove from heat, stir in nutritional yeast, season with additional black pepper to taste and serve with a sprinkling of nutmeg.
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