Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Elbow macaroni; cooked |
| 2½ cup | Pumpkin puree |
| ¼ cup | Parmesan or cheddar cheese |
| 1½ cup | Chopped cooked Swiss chard |
| 1½ teaspoon | Thyme |
| 5 ounces | Diced procuitto; duck confit, ham, |
| \N \N | ; bacon - whatever |
| \N \N | ; flavor you desire |
| ⅓ cup | Bread crumbs |
Butter a casserole dish. Mix 2 cups of the puree and all other ingredients together in dish. Spread ½ cup puree over the top of the mixture. Top with bread crumbs. Bake in a preheated 425 degree oven for about 20 minutes (longer if ingredients are cold when combined).
Converted by MC_Buster.
Per serving: 2041 Calories (kcal); 11g Total Fat; (4% calories from fat); 69g Protein; 416g Carbohydrate; 0mg Cholesterol; 374mg Sodium Food Exchanges: 24 Grain(Starch); 0 Lean Meat; 10 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INJ098 Converted by MM_Buster v2.0n.