Name: Creamy Pumpkin Mac and Cheese
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 null small sugar pumpkin ((aka “pie pumpkin”), or 1 small butternut squash (about 2.5 pounds or 1 kg)*); null null olive oil or avocado oil (for roasting); 0.5 cup raw cashews ((~60g), soaked in cool water overnight or for 1 hour in boiling water**); 0.5 cup nutritional yeast ((40g)); 1 tsp dry mustard powder ((optional but adds a nice sharp tangy flavor)); 1 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp smoked paprika; 0.25 tsp freshly grated nutmeg ((can substitute ground, but the flavor is much better with fresh)); 1.5 tsp kosher salt (+ more to taste); null null freshly cracked black pepper (to taste); 1 tbsp mellow white or yellow miso paste; 1 tbsp tapioca flour or cornstarch; 2 tbsp fresh lemon juice; 1 cup canned “lite” coconut milk ((240mL)***); 10 oz rigatoni or macaroni pasta ((280g) of rigatoni pasta, medium-sized macaroni shells, or pasta of your choice)

Instructions

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1

To cook the sugar pumpkin (1 small) or butternut squash (1 small) in the oven, use a very sharp knife to slice it in half, then scoop out the seeds and stringy bits. If too hard to cut, microwave for 60-90 seconds to soften. For roasting, follow step 2; for steaming, follow step 3.
2

To roast, preheat oven to 425°F (218°C). Drizzle pumpkin or squash halves with [olive oil or avocado oil] and season with [kosher salt] and [freshly cracked black pepper]. Place flesh-side down on a parchment-lined baking sheet. Roast for mins (30) to mins (40) until tender and lightly browned. Once cool, scoop out the flesh.
3

To steam in an Instant Pot or pressure cooker, pour water (1 cup) into the pot and lower a steamer rack. Place pumpkin or squash halves in the basket. Close lid and pressure cook at high pressure for mins (12) to mins (14). Quick pressure release. Once cool, scoop out the flesh.
4

While squash is cooking, bring a large saucepan of water to a boil and salt generously. Cook the rigatoni or macaroni pasta (10 oz) until al dente and drain.
5

Measure out cups (1.5) of the cooked pumpkin or squash flesh. Reserve any extra.
6

In a high-powered blender, combine the pumpkin or butternut squash (1.5 cups) flesh, raw cashews (0.5 cup), nutritional yeast (0.5 cup), dry mustard powder (1 tsp), garlic powder (1 tsp), onion powder (0.5 tsp), smoked paprika (0.25 tsp), freshly grated nutmeg (0.25 tsp), kosher salt (1.5 tsp), [freshly cracked black pepper], mellow white or yellow miso paste (1 tbsp), tapioca flour or cornstarch (1 tbsp), and fresh lemon juice (2 tbsp). Add canned “lite” coconut milk (1 cup). Blend until completely smooth and creamy, about min (1) to mins (2). Adjust seasonings to taste.
7

Return the cooked and drained pasta to the saucepan and add the cheese sauce. Heat over medium heat until well combined and warmed through. Season to taste.