1 small pumpkin
1 box (16 ounces) pasta ( I used rigatoni)
1 tablespoon olive oil
3 tablespoons butter (I used I Can't Believe It's Not Butter Light)
3 tablespoons fresh sage
4 tablespoons flour
2 cups reduced fat milk
1 teaspoon dijon mustard
1 cup reduced fat cheddar cheese
1/2 cup white cheddar
1/2 cup Parmesan cheese
1 cup Panko
Pinch of Nutmeg
Salt and Pepper to taste
The pumpkin will be done when you can easily pierce through the flesh and skin with a knife. Once done, remove from oven, let cool, remove the remaining guts, and cut up into 1 inch cubes while removing the skin.
Then season with salt and pepper, and set aside.
Combine the Panko, 1 tablespoon of fresh sage and half of the Parmesan and set aside.
Cook the pasta as directed. While the pasta is cooking begin on the cheese sauce.
Start with combining 2 tablespoons of sage and butter, until the butter browns.
Add in the flour until combined, then mix in the milk, nutmeg, dijon mustard and cheese. simmer until all the cheese has melted.
Next combine the pasta, cheese sauce, and pumpkin. Then transfer into a greased baking dish (I used Pam)
Top with the panko mixture, spray with cooking spray, and bake in oven at 350 degrees for 30-40 minutes until golden brown.
Now for the S'more-tini's!!
crushed graham crackers
Half and Half
Step One: Chill glasses in Freezer
Step Two: Rim glasses with marshmallow creme, and then in crushed graham crackers
Step Three: Combine vodka, chocolate liquor and half and half in shaker. Shake until chilled, and pour into glasses
Step Four: Prepare garnish! Roast a marshmallow( I used a creme brulee torch) and place in glass to garnish