Pumpkkin Mac and Cheese with Roasted Brussels Sprouts and Cauliflower

Pumpkin Mac and Cheese with Roasted Brussels Sprouts and Cauliflower

This dish screams fall to me. I love the way the flavors of nutmeg, sage, gouda, pumpkin and the vegetables all compliment each other.

-1 small head cauliflower, cut into bite sized pieces
-1 lb brussels sprouts, sliced in half and outer leaves removed
-2 Tbsp olive oil
-1 1/2 tsp salt, divided use
-1 box rotini pasta of choice (can use whole wheat, glutenfree, etc.), cooked according to package directions
-2 Tbsp butter
-2 Tbsp flour
-2 c milk
-8 oz smoked gouda, shredded, divided use

-8 oz sharp cheddar, shredded, divided use

-1 can (15 oz) pumpkin (NOT pumpkin pie filling)

-1/4 tsp pepper
-1/8 tsp nutmeg

-1 tsp ground sage


Preheat the oven to 400°. Toss cauliflower and Brussels sprouts with olive oil, and 1 tsp salt. Spread in an even layer on a greased baking sheet. Roast for 30 minutes, stirring halfway through.

While the vegetables roast, melt the butter in a large pot over medium heat. Sprinkle in the flour, cooking stirring constantly for 2-3 minutes, until the flour is golden. Add milk and broth and whisk, Whisk in milk and simmer 4 to 5 minutes, until it thickens slightly. Season with 1/2 teaspoon salt, pepper, nutmeg and sage. Stir in cheese, reserving 1/4 c of each cheese on the side. Continue to cook and stir until the cheese melts. Stir in pumpkin. Remove from heat, add the cooked rotini and mix well. Stir in the vegetables. Pour into a greased casserole, top with reserved cheese and bake at 350 for 20 minutes.