Ingredients

2 cups (1/2 a head) of yellow cauliflower florets

2 cups (1 1/2 pounds) cubed pumpkin

3 garlic cloves

Salt and Pepper to taste

2 tablespoons butter

2 tablespoons flour

1 teaspoon dry ground mustard

3/4 teaspoon pumpkin pie spice

3 cups milk (dairy or non)

1 1/2 cups grated sharp white cheddar

2 tablespoons fresh thyme

2 tablespoons lemon juice

1-2 cups Roasted Yellow Cauliflower (optional: you can also add roasted mushrooms, broccoli florets, or pumpkin)

1 pound "al dente" cooked pasta (large spirals, large shells, or tubular)

For Brown Butter Sage Breadcrumbs:

1/4 cup unsalted butter

2 tablespoons chopped sage

Juice of 1/2 a lemon

Salt and pepper to taste

1 cup coarse breadcrumbs (Homemade or Panko)

1/4 cup Parmesan cheese, finely grated

Steps

1. Preheat oven to 400 degrees and oil a 9x13 baking dish.

2. Bring a large pot of water to a boil and place cauliflower florets, pumpkin cubes, and garlic cloves in pot. Reduce to a simmer and cook until pumpkin is tender, about 7–10 minutes.

3. Remove from heat and drain in a colander, reserving 1/2 cup of the water. Puree in a high-powered blender or food processor until smooth and creamy, adding water as needed to blend fully.

4. Meanwhile prepare sauce, melting butter until bubbly. Stir in flour, ground mustard, and pumpkin pie spice cooking for a minute until toasty. Slowly whisk in cold milk, stirring constantly to prevent clumping.

5. Bring sauce to a boil, reduce to a simmer and cook for 3–5 minutes until slightly thickened. Stir in white cheddar, thyme, lemon juice, and pureed pumpkin mixture, cooking until cheese is melted and mixture is smooth.

6. Toss pasta and sauce together, pouring into prepared baking dish and top with breadcrumbs.

7. Bake pasta until golden and bubbly, 12–15 minutes.

Note: If taking with you to your Friendsgiving or family Thanksgiving dinner, allow pasta to cool completely, then cover and refrigerate. Take and reheat when you get to your destination (allowing to come to room temperature for 30 minutes). Then, continue with step 7.

Brown Butter Sage Breadcrumbs:

1. Heat a small saucepan over medium low heat and add butter. Once butter is melted and begins to bubble, add sage. Swirl pan in circles to help brown evenly.

2. Once butter is lightly browned and has a nutty aroma, remove from heat. Squeeze in lemon and season with salt and pepper.

3. Stir in breadcrumbs and cheese, sprinkle on top of mac n' cheese and enjoy!