A Smashing New Thanksgiving Side Dish
There are few things I love more than mac and cheese. It is my go-to comfort food, much to the annoyance of my doctor. I also am inordinately fond of all things pumpkin. Hmmm….what if I could somehow put these two favorites together? Surely the addition of pumpkin would pump-up the nutritional value of pasta that is so unkind to my body.
But wait! I don’t have to do that, because Kelly has already come up with this amazingly tasty recipe that does everything I was thinking about doing myself. As soon as I saw it, I had to run right out and get the ingredients I needed to try it. I had made a vegetarian chili with pumpkin last year, so the idea of putting pumpkin into a savory dish was no stranger to me.
That chili turned out great, and four of us devoured a huge stock pot of it in an entire meal. We just couldn’t make ourselves stop eating it. A true “feeding frenzy” if I have ever seen one! The addition of pumpkin to savory dishes doesn’t make them sweet, it just deepens the flavors of the original dish, bring out nuances of flavor that you had never noticed before. Plus, I think your body craves those mad pumpkin nutrients.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: When looking for pumpkin for this dish, make sure that you get the pure pumpkin puree and NOT the pumpkin pie mix. The pie mix has already been seasoned for pumpkin pie.
Recipe courtesy of Kelly at Trial and Eater, image courtesy of PBS
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