Creamy pumpkin mac and cheese

Step 1/4

• 150 g Hokkaido pumpkin
• ½ onion
• 2 sprigs sage
• 75 g cheddar cheese
• 75 g Gruyère cheese
• 20 g butter
• 225 ml vegetable broth
• 20 ml apple juice
• 60 ml cream
• ½ tsp salt

• cutting board
• knife
• grater
• large pot
• cooking spoon

Cut pumpkin in half and remove seeds, then cut into coarse pieces. Peel and dice onion. Grate cheese and pluck sage leaves. Cut 2/3 of the leaves into fine strips. In a saucepan, sauté diced onion with a little butter over medium heat, then add the pumpkin and sauté for about 2 min. Deglaze with vegetable broth, apple juice and cream and season with salt. Depending on the size of the pumpkin pieces, cook everything for about 12-15 min until soft.

Step 2/4

• 2 tbsp vegetable oil
• 2½ tbsp breadcrumbs
• salt

• frying pan
• spatula
• paper towels

In the meantime, heat vegetable oil in a frying pan and deep-fry the sage leaves for approx. 2 min. Drain on a kitchen towel. In the same pan, toast the breadcrumbs in the frying oil together with the sage strips and a little salt until golden brown and also drain.

Step 3/4

• 200 g pasta

• whisk

Cook pasta in salted water according to package directions. Puree the soft cooked pumpkin and reduce the heat. Gradually add the grated cheese, stirring constantly until everything is melted and a creamy sauce is formed.

Step 4/4

• ¼ tsp ground nutmeg
• salt
• pepper

• sieve

Drain the pasta and add to the sauce. Finally, season with salt, pepper and nutmeg and mix briefly. Serve with the crispy topping and the fried sage leaves. Enjoy your meal!

Enjoy your meal!