For the pumpkin (see note)

• 1 small pumpkin or butternut squash (about 1.2 kg/2 ½ lb), peeled, seeded and diced
• 30 ml (2 tbsp) olive oil
• Salt and pepper, to taste

Note: This recipe can be made with store-bought
pumpkin purée. Be sure to choose an unsweetened variety. The mac and
cheese will then not contain diced pumpkin, but will be quicker to prepare.

For the macaroni

• 500 g (1 lb) short pasta such as macaroni, or other of your choice
• 200 g fresh pork sausage (omit for a vegetarian version)
• 45 ml (3 tbsp) butter
• 45 ml (3 tbsp) flour
• 750 ml (3 cups) milk
• 2 pieces (170 g each) Bergeron Classique Cumin cheese, grated
• 2.5 ml (½ tsp) ground cumin
• Salt and pepper, to taste

For the topping

• 125 ml (½ cup) panko breadcrumbs
• 60 ml (¼ cup) grated parmesan
• 1 ml (¼ tsp) ground cinnamon
• 1 ml (¼ tsp) ground nutmeg
• 1 ml (¼ tsp) ground cloves

For serving

• 60 ml (¼ cup) roasted pumpkin seeds
  (optional)

For the pumpkin:

1. Preheat the oven to 200 °C (400 °F). Toss the diced pumpkin with oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast 25 minutes, until tender.
2. Purée 250 ml (1 cup) of the diced pumpkin in a food processor; reserve the rest for the pasta.
   Cooked pumpkin and purée keep 2 days in the fridge.

For the macaroni:

1. Preheat the oven to 200 °C (400 °F). Grease a large baking dish.
2. Cook the pasta 1 minute less than the package directions. Drain.
3. If desired, cook the sausage meat in a skillet and set aside.
4. In a large saucepan,melt the butter over medium heat, add the flour and cook 1 minute while
   whisking. Gradually whisk in the milk and cook until thickened. Add the pumpkin purée and half the Bergeron Classique Cumin cheese. Stir until the sauce is smooth. Season with salt and pepper.
5. Stir in the pasta, sausage, and reserved diced pumpkin. Transfer to the dish, sprinkle with the
   remaining cheese and the prepared topping.
6. Bake 20 to 25 minutes, until golden and crisp on top. Garnish with pumpkin seeds and serve.