Baked Pumpkin & Spinach Mac N Cheese

1 Dec

This was really too delicious for words. Love love love. Savory, creamy, and crispy all at the same time. Very similar to butternut squash mac n cheese, but pumpkiny (even better).


  • 12-16 oz pasta of any shape
  • A few dashes of cayenne
  • Half an onion, chopped
  • Garlic and onion powder
  • 1/2 tsp nutmeg
  • Salt and pepper
  • 2 cups of pumpkin puree (canned), about one 15oz can
  • loads of fresh spinach, maybe 16 oz
  • 1/2 c skim milk
  • 1 c grated cheese (colby jack, parm, whatever)
  • Bread crumbs


  • Cook and drain pasta (al dente!). Preheat oven to 375.
  • Sautee onion until glassy (in a tsbp of olive oil) in a large and deep fry pan. Add all spices (garlic, onion powder, cayenne, nutmeg, salt, pepper) with the onion, and recognize that salt is the secret ingredient.
  • Add spinach and cover so that it wilts nicely. Add milk as needed. Add pumpkin puree, stir until smooth, a few minutes. Stir in grated cheese.
  • Finally stir in the pasta into the fry pan until more or less evenly covered. Try not to eat too much before you bake it.
  • Pour everything into a glass baking dish and cover with a mixture of breadcrumbs and 2 tbsp grated cheese (and a drizzle of olive oil). Bake ~20 min, until crispy on top.

So so soooo good, and I love that it’s mac n cheese but much richer and healthier. Mmm. Can’t wait to eat leftovers tonight…


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