Pumpkin Mac & Cheese
3 cups pasta (elbows, shells, fusilli are good options)
1½ cups plain Greek yogurt
1 cup pumpkin puree (about half a can)
3 tablespoons unsalted butter
3½ tablespoons all-purpose flour
¼ teaspoon dry mustard
¼ teaspoon grated nutmeg
1½ cups shredded sharp cheddar cheese (or a mix of cheddar, Gruyere and/or Gouda)
Salt and pepper, to taste
Cook the pasta according to package instructions. Drain and reserve ½ cup of the starchy cooking water.
Meanwhile, stir together yogurt and pumpkin puree. Melt butter over medium-low heat in a medium saucepan (large enough to hold the pasta) and whisk in flour. Keep whisking as mixture cooks another 2-3 minutes. Add the mustard and nutmeg along with the pumpkin mixture and whisk until fully blended. Simmer another 3 minutes. Remove from heat and stir in the cheese until it melts. Add pasta to the saucepan and stir to coat with sauce. If the sauce is too thick, add some of the reserved pasta water, a couple of tablespoons at a time, to thin. Add salt and pepper to taste.
Layer the fillings on one half of the tortilla before folding.
– Courtesy of Leslie Meredith
Delicata Squash and Black Bean Quesadilla
1 delicata squash, halved, seeded and sliced into half-moons ¼- to ½-inch thick
1 tablespoon + 1 tablespoon extra-virgin olive oil, divided. More for brushing tortillas.
¼ teaspoon ground cumin
¼ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper, to taste
1 yellow onion, sliced thinly
1 bell pepper, diced
clove garlic, minced
6 10-inch flour tortillas
1 cup cooked black beans (about ½ a can, drained and rinsed)
1 cup shredded pepper jack cheese
Optional toppings: Greek yogurt, chopped fresh cilantro, chopped fresh tomatoes, salsa, sliced green onion, sliced avocado
Preheat oven to 425 degrees. Place squash slices in a large bowl and mix with 1 tablespoon of oil, cumin, garlic powder, paprika, salt and pepper. Line a baking sheet with parchment paper and arrange squash in a single layer without touching on the sheet. Roast for about 20 minutes, flipping halfway through cooking, until soft and starting to brown at the edges. Reduce heat to 375 degrees.
Meanwhile, heat another tablespoon of oil in a large skillet over medium-high heat. Once hot, add onion and cook for three minutes. Add pepper and cook another two minutes. Add garlic and cook while stirring another 30 seconds. Remove from heat.
Brush one side of tortillas with oil and place, oiled side down, on sheet pan (use two pans to cook all at once or do in batches). On one half of tortilla, layer squash, 2 tablespoons of beans, some of the onion mixture and a generous sprinkling of cheese. Fold the tortillas in half over the filling and press down gently. Bake until cheese melts and the tortilla browns, about 6-8 minutes, turning once halfway through cooking. Use a pizza wheel to slice each tortilla into three triangles. Serve warm with chosen toppings.
Serves 6 (three wedges per serving)