Pumpkin Mac & Cheese

prep time: 5 min
Cook time: 40 min

Ingredients

    • 1/2 butternut or kent pumpkin, rough cut into cubes

    • 1 onion, skins off and quartered

    • 1/2 bulb of garlic sliced in half, keep skins on

    • oat milk

    • 1 tblsp nutritional yeast

    • 1/2 butternut or kent pumpkin, rough cut into cubes

    • 2 onions, skins off and quartered

    • 1 bulb of garlic sliced in half, keep skins on

    • 1 clove garlic, raw

    • milk

    • 2 tblsp butter

    • 2 tblsp nutritional yeast

 

Instructions

  1. Preheat oven 180 degrees.

  2. Rough chop pumpkin. Dump pumpkin, onion and garlic cloves onto sheet tray and drizzle olive oil. Toss to mix.

  3. Bake in oven for 25-40 minutes, depending on how charred you’d like it. For toddlers would recommend just have the corners of pumpkin browned.

  4. Squeeze garlic cloves out. Set aside to cool.

  5. Add baked goodies into blender with nutritional yeast, optional raw garlic clove and just enough milk to help the blender not die. Blend till smooth.

  6. Ready to eat: Add splash of cream / milk / water / stock to puree and then add to cooked pasta. The sauce should just coat the pasta!

Notes

  • Freezer meal - recommend freezing at step 5 as a concentrate. About 1/2 cup of puree per meal per person. Add more cream / milk / water / stock when cooking.

  • Cheat - can also use puree as soup!

Vegan, Toddler Friendly, WesternWebb & FlowYixin, Freezer Meals, Oven, Multiuse