Easy Meals for Cancer Patients: Pumpkin Mac and Cheese
The COVID-19 pandemic has made eating in an everyday occurrence across the country, but for cancer patients who often have unique nutritional needs, at-home meal preparations can be particularly challenging.
Fortunately, culinary experts at the OSUCCC – James are here to help with tips and easy-to-prepare recipes that can help cancer patients and caregivers get the most out of their homemade meals and snacks.
“In The James Instructional Kitchen, we work with patients, outpatients and caregivers on personalized nutrition education plans,” says chef Stephanie Urrutia, RD, LD, a senior culinary educator at the OSUCCC – James. “We focus on high-protein, high-calorie and easy-to-eat recipes, and provide information tailored to the patients’ diagnoses.
Today’s Recipe: Pumpkin Mac and Cheese
The Pumpkin Macaroni and Cheese Recipe was written in support of the annual Columbus Mac & Cheese Festival, which was canceled this year because of the COVID-19 pandemic. Pumpkin is the featured vegetable in this macaroni and cheese, being a winter squash from the same family as cucumbers, zucchini, melons and gourds. Pumpkin puree offers a creamy, slightly sweet and easily blended vegetable mix into the base sauce. Pumpkin is high in vitamins C, A and E as well as lutein and iron, all of which promote immune system function in addition to being high in antioxidants that help reduce risk of cancer.
The addition of goat cheese, parmesan and sage as an aromatic take gives the mac and cheese a richness in consistency, but a subtle flavor that creates a very fall forward dish. Pepitas are a great topping — high in iron, magnesium, zinc, protein and omega-6 fats. Pepitas are also high in antioxidants and have been associated with reducing the risk of certain kinds of cancer.
The Columbus Mac & Cheese Festival, benefiting the Adolescent and Young Adult (AYA) cancer program at the OSUCCC – James, would have turned five this year. The James, with support from Teen Cancer America, is partnering with Nationwide Children’s Hospital to create a joint adolescent and young adult oncology program. This collaboration will ensure every person in Ohio between the ages of 15-39 diagnosed with cancer has the most up-to-date treatment for their disease, the opportunity to participate in cutting-edge research for their diagnoses and have access to comprehensive AYA-specific support programs and services.
Ingredients
- 1 cup noodles — elbows or shells
- 3 tbsp thinly sliced onion
- 1 tbsp butter
- 1 tbsp flour
- ¾ cup milk
- ¾ cup pumpkin puree
- 1 tsp nutmeg
- 1 sage leaf
- ¼ cup goat cheese
- ¼ cup parmesan
- 1 tsp salt
- 1 tsp ground black pepper
Optional Toppings:
- ¼ cup pepitas
- ¼ cup grated parmesan
- 2 leafs fried sage
- ½ cup chicken — cooked, shredded
- 8 ounces tofu — seared, cubed
Directions
- Cook pasta to al dente — or with a bite to it — according to package; reserving some pasta water
- While the pasta cooks, heat a medium sauce pot over medium-high heat with butter
- When the butter melts into the oil, add onion to the pot
- Sauté onion in butter 1-2 minutes, until onions are translucent
- Add flour to onion mixture and cook together another 1-2 minutes
- Whisk in milk, pumpkin puree, nutmeg and sage leaf until warmed through and sauce is smooth for 4-5 minutes
- Stir in cheese while mixing in a figure 8 motion and season the sauce with salt and pepper; adjust seasonings to taste
- Drain cooked pasta and then add pasta to sauce, stirring gently to combine
- Top mac and cheese with whatever optional toppings are desired