This year, my veggie garden had a mind of its own.
I didn’t plant pumpkins…but they popped up from our compost pile, and soon I had vines everywhere – a perfect reminder that food scraps can turn into food again.
The kids thought it was magic (and honestly, I kind of did too).
Pumpkins are one of those superstar vegetables that work just as well in sweet recipes as they do in savoury ones.
We’ve been baking pumpkin and maple bread, flipping pumpkin pancakes, and mixing pumpkin into muffins and slices.
It’s naturally sweet, creamy when cooked, and very forgiving – perfect for cooking with kids.
As the weather cools and autumn settles in, we start craving comfort food. And what says comfort more than mac and cheese?
This season, we’re giving it a little veggie boost by adding blended pumpkin to the sauce.
It makes the mac and cheese extra creamy, gently sweet, and a beautiful golden colour – without tasting like you’ve hidden vegies in there at all.
You could also add some cooked carrot and cauliflower to the sauce.
Pumpkin is packed with nutrients that are great for growing kiddos. It’s rich in beta-carotene, which the body turns into vitamin A to support eye health and immunity. It also contains fibre to keep little tummies happy, plus vitamin C and potassium for overall growth and energy.
Kids of all ages can help you prepare this one by scooping seeds from the pumpkin, washing and chopping, grating cheese, stirring pasta, and blending the sauce.
To make this recipe dairy-free, simply switch out the milk and cheese for plant-based milk, cashews, and nutritional yeast.
I love how cooking can turn an everyday meal into a learning experience, and sometimes a compost surprise into something delicious to eat.
Visit www.lucystewartnutrition.com or follow @lucystewartkidsnutrition for more ideas.
Serves: 4-6 – Prep time: 15 mins – Cook time: 20 mins
Ingredients:
2 cups pumpkin (Jap or butternut), peeled and cubed
250g pasta macaroni/shells/spirals
1 cup milk
1 cup grated cheddar cheese
¼ cup grated parmesan (optional but delicious)
1 Tbsp butter or olive oil
Optional add-ins: pinch of nutmeg, garlic powder, or paprika
Instructions:
Steam, roast, or boil your pumpkin until very soft.
Cook pasta according to packet instructions until just tender. Reserve ¼ cup of pasta water.
Blend together milk, butter, cheese, parmesan, and pumpkin until silky smooth. Add pasta water if needed to thin.
Stir sauce through pasta over low heat until creamy and glossy. Taste and adjust seasoning gently (kids don’t need much). Top with breadcrumbs and cheese and pop under the grill if you’re feeling fancy.
