Harvest Delight with Roasted Vegetables and Herb-Crusted Macaroni Bake

Ingredients

Roasted Vegetables:
- 2 medium sweet potatoes, peeled and diced
- 2 cups Brussels sprouts, halved
- 2 medium carrots, peeled and sliced
- 1 cup butternut squash, cubed
- 2 parsnips, peeled and sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh herbs (such as thyme and rosemary), chopped
- Salt and pepper to taste

Herb-Crusted Macaroni Bake:
- 8 oz macaroni noodles
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 cup pumpkin purée
- 6 oz cheddar cheese, shredded
- 1/4 cup feta cheese, crumbled
- 1/4 cup cream
- 1 tablespoon lemon juice
- 1/2 teaspoon poppy seeds
- 1/4 cup breadcrumbs
- 1/4 cup crushed pretzels
- 2 tablespoons fresh herbs
- Salt and pepper to taste

Cranberry Citrus Glaze:
- 1/2 cup cranberries
- 1/4 cup orange juice
- Zest of 1 orange
- 2 tablespoons sugar
- 1 tablespoon turkey pan drippings (optional for flavor)

Toppings and Garnishes:
- 4 slices bacon, cooked and crumbled
- 1/4 cup candied pecans, chopped
- 1/2 cup broccoli florets
- 1 mandarin orange, segmented
- 1/2 cup green onions, sliced
- 1/2 cup chopped kale, lightly sautéed

Instructions

1. Prepare Roasted Vegetables:
- Preheat the oven to 400°F.
- In a large mixing bowl, combine sweet potatoes, Brussels sprouts, carrots, butternut squash, and parsnips.
- Drizzle with olive oil, add minced garlic, fresh herbs, salt, and pepper. Toss to coat evenly.
- Spread the vegetables on a parchment-lined baking sheet. Roast for 30-35 minutes, or until tender and golden, stirring halfway through cooking.

2. Cook Macaroni:
- Boil macaroni noodles in salted water according to package instructions until al dente. Drain and set aside.

3. Prepare Macaroni Glaze:
- In a saucepan, heat olive oil over medium heat.
- Add chopped shallot and sauté until translucent.
- Stir in pumpkin purée, shredded cheddar cheese, feta cheese, and cream. Cook until cheese is melted and sauce is creamy.
- Add lemon juice, poppy seeds, salt, and pepper, then combine with cooked macaroni.

4. Bake the Macaroni Dish:
- Grease a 9x13 inch baking dish, add the macaroni mixture, and spread evenly.
- In a small bowl, mix breadcrumbs, crushed pretzels, and fresh herbs. Sprinkle this mixture over the macaroni.
- Bake in preheated oven at 375°F for 15-20 minutes, or until the top is golden and crispy.

5. Prepare the Cranberry Citrus Glaze:
- In a small saucepan, combine cranberries, orange juice, orange zest, sugar, and turkey pan drippings.
- Simmer over medium heat for about 10 minutes, or until the cranberries burst and the glaze thickens slightly.

6. Serve:
- Layer roasted vegetables onto a large serving platter.
- Add macaroni bake slices next to the vegetables.
- Drizzle with cranberry citrus glaze.
- Garnish with crumbled bacon, candied pecans, broccoli, mandarin orange segments, sliced green onions, and sautéed kale.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT1H
1 hour
- Total Time: PT1H15M
1 hour 15 minutes

Type of Dish

Dinner

Keywords

Roasted Vegetables, Macaroni Bake, Herb-Crusted, Cranberry Citrus Glaze, Thanksgiving Dinner, Harvest Dish, Comfort Food, Family Feast, Gourmet Bake, Seasonal Recipe

Recipe Yield

Feeds 4 adults

Calories

Total: 2100 calories

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