WHOLE ROASTED PUMPKIN WITH LEEK MAC & CHEESE
A whole roasted pumpkin filled with bubbling leek mac and cheese feels like proper winter table food. As the pumpkin softens in the oven, the sweet flesh folds through the creamy pasta. It is hearty, comforting and made for colder nights when everyone gathers around the table for seconds.
Serves 6–8
Prep time: 35 minutes
Cooking time: 2–2½ hours
Skill level: Moderate
Ingredients
1 medium pumpkin or squash (about 1.8–2kg)
Olive oil
Salt flakes and cracked pepper
Leek mac & cheese
150g macaroni
2 Tbsp butter
2 leeks, finely sliced and washed well
3 garlic cloves, crushed
30g butter
30g flour
750ml milk, warmed
1 tsp Dijon mustard
Freshly grated nutmeg
200g tasty cheddar, grated, plus extra for topping
Salt and cracked pepper
Method
Preheat the oven to 180°C fan bake.
Slice the top from the pumpkin and set aside. Scoop out the seeds and stringy centre. Rub the inside generously with olive oil and season well with salt and pepper. Place onto a baking tray and roast it for 45–60 minutes or until the flesh begins to soften but still holding its shape.
Meanwhile, cook the macaroni in salted boiling water until just al dente. Drain and set aside.
Heat the butter in a large saucepan over medium heat. Add the leeks with a pinch of salt and cook gently for about 10 minutes until soft and sweet. Stir through the garlic and cook for another minute. Remove the leeks from the pan and set aside.
Using the same saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes. Gradually whisk in the warm milk until smooth. Simmer gently until thickened.
Stir through the mustard, a generous grating of fresh nutmeg and the cheddar. Season well with cracked pepper and a little salt if needed.
Fold the leeks and cooked macaroni through the cheese sauce.
Spoon the mac and cheese into the roasted pumpkin.
Sprinkle over remaining cheese, grated nutmeg. Place on the lid.
Return to the oven for another 30–40 minutes until bubbling and golden.
Bring to the table whole and scoop out portions, making sure everyone gets plenty of the soft roasted pumpkin with the mac and cheese.
