Pumpkin

Pick it!

• Look for a heavy pumpkin with 1 to 2 inches of stem still attached.
• Avoid pumpkins with bruises or soft spots.
• Should be uniformly orange with a nice, hard rind.
• Lopsided pumpkins are just as good as the round ones.
• Store in a cool, dark place for two months.

Try it!

• Pumpkin is the most popularly used in pies.
• Also used to make bars and bread and pumpkin soup.
• Pumpkin seeds can be roasted in the oven for a snack.
• Rinse, cut in half and roast pumpkins on a baking sheet, or steam on the stove or microwave.
• After cooling, remove from the skin, and puree with a food processor or potato masher.

Ingredients

• 1-16 oz. box whole-wheat macaroni
• 3 Tablespoons salted butter
• 3 Tablespoons flour
• 2 cups 1% or fat-free milk
• 1 teaspoon mustard
• 1 ¼ cups pumpkin puree
• 2 cups shredded cheddar cheese
• ¼ teaspoon pepper
• ¼ teaspoon nutmeg
• A generous pinch of salt

Directions

1. Cook macaroni according to directions.
2. Melt butter. Add flour. Cook 2 minutes.
3. Add milk. Heat to a simmer about 4 minutes until mixture coats back of a spoon.
4. Add seasonings and pumpkin.
5. Add cheese stir until melted.
6. Mix in macaroni.
7. Pour into lightly greased 9 x 13 pan.
8. Bake at 350 degrees F 20-25 minutes until golden brown.