This recipe is perfect to help use up your leftover pumpkins from Halloween and tackle food waste. It comes from MasterChef 2018 winner Kenny Tutt, who has teamed up with Boursin and FoodCycle.

98% of Brits are concerned about food waste and nearly half (47%) don’t know that the carvings from pumpkins are edible.

Kenny says, “This dish brings the humble Mac ‘N Cheese to the next level with the addition of punchy Boursin and sweet roasted pumpkin. I love autumn and the food that goes with the season and one-pot family dishes are a great way to use up leftover meat, vegetables – even cooked pasta. Cheese is a top ten food waste item, which is crazy to think about with the work that goes into making it and of course how delicious it is. This recipe is a winner.”

Serves: 4-5
Preparation time: 20min
Cooking time: 1hr 15min

How to make Roasted Pumpkin Mac & Cheese:

1. Preheat your oven to Fan oven 190°C, Gas Mark 5.
2. Scoop out and discard the seeds from the pumpkin or squash. Scoop out (or peel) and chop the flesh into roughly 2cm chunks and place on a large baking tray. Drizzle with a little oil, season with salt and pepper and roast in the oven for 35-40min until soft and caramelised.
3. Melt the butter in a large, deep pan over a medium heat. Add the finely chopped onions and cook for 10min or until soft. Reduce the heat to low and stir in the flour. Whisk in the milk, a little at a time, until the sauce is smooth and glossy. Don’t worry if it starts off a little lumpy, these will soon disappear.
4. Add two-thirds of the cheese to the pan, and half the Boursin. Stir until melted. Grate in a little nutmeg and season to taste with salt and pepper. Simmer for a few min or until thickened and silky, stirring occasionally.
5. Cook the macaroni in a large pan of boiling salted water for just 2-3min as this will continue to cook when baked.
6. Add the roasted pumpkin to the cheese sauce and stir well. Fold the cooked pasta through the sauce, then tip into a family sized baking dish.
7. Sprinkle over remaining cheese and the rest of the crumbled Boursin. Finish with a good handful of breadcrumbs, fresh sage leaves and a drizzle of oil. Bake for 30-35min or until golden and bubbling. Lovely served with some steamed, buttered vegetables or some slow-roasted tomatoes.

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You may also like these recipes:

• The Hairy Bikers Gin & Tonic Fish Goujons
• Haggis Breakfast recipe by Gary Maclean, winner of masterchef: The Professionals
• Phil Vickery’s Squid & Prawn Patties