Roasted Pumpkin Macaroni Recipes

ROASTED PUMPKIN MACARONI

Roasted Pumpkin Macaroni image

Tender roasted pumpkin, mozzarella cheese and cilantro are added to KRAFT Macaroni & Cheese Dinner in this tasty, weeknight-quick dish.

Provided by My Food and Family

Categories Home

Time 45m

Yield 8 servings, about 1 cup each

Number Of Ingredients 6

Ingredients

2 cups cubed peeled pumpkin (1 inch)
2 Tbsp. KRAFT Zesty Italian Dressing
2 ancho chiles, stemmed, seeded and hydrated
2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 425°F.
Toss pumpkin with dressing; spread onto bottom of foil-lined shallow pan. Bake 20 min. or until pumpkin is tender, stirring after 10 min.
Meanwhile, place peppers in small bowl. Add enough hot water to cover peppers; let stand 15 min. or until softened. Remove peppers from liquid. Discard all but 1/2 cup liquid. Blend peppers and reserved liquid in blender until smooth.
Prepare Dinners in large saucepan as directed on package, using the Light Prep directions. Stir in pepper purée, pumpkin, mozzarella and cilantro.

Nutrition Facts : Calories 270, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 20 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

ROASTED PUMPKIN AND PASTA SALAD

Roasted Pumpkin and Pasta Salad image

Make and share this Roasted Pumpkin and Pasta Salad recipe from Food.com.

Provided by aussie_chickie

Categories Pasta Shells

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups chopped pumpkin, 2cm cubes
500 g cherry tomatoes, halved
1 red capsicum
1 red onion
300 g shell pasta
1 cup snow peas, Halved
1 large carrot, Thinly sliced
1/2 cup chopped fresh coriander
2 tablespoons Italian dressing
2 tablespoons chili sauce
salt and pepper (to season)
olive oil

Steps:

Place pumpkin pieces onto an oven tray.Drizzle lightly with olive oil and cook in oven 20 minutes.
Add tomatoes and capsicum and cook for a further 10 minutes.
Meanwhile cook pasta in boiling salted water until tender then drain.
Blanch snow peas and carrot. Add all vegetables and corriandeer to cooked pasta.
Add sauce, dressing and salt and peeper combine well and serve.

Nutrition Facts : Calories 394.5, Fat 3.9, SaturatedFat 0.7, Sodium 265.1, Carbohydrate 77.8, Fiber 7.6, Sugar 12.8, Protein 13.7

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