Roasted Pumpkin Macaroni

• 2 cups cubed peeled pumpkin (1 inch)
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 2 ancho chiles, stemmed, seeded and hydrated
• 2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
• 3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 1/4 cup chopped fresh cilantro

1. Heat oven to 425F.
2. Toss pumpkin with dressing; spread onto bottom of foil-lined shallow pan.
3. Bake 20 min.
4. or until pumpkin is tender, stirring after 10 min.
5. Meanwhile, place peppers in small bowl.
6. Add enough hot water to cover peppers; let stand 15 min.
7. or until softened.
8. Remove peppers from liquid.
9. Discard all but 1/2 cup liquid.
10. Blend peppers and reserved liquid in blender until smooth.
11. Prepare Dinners in large saucepan as directed on package, using the Light Prep directions.
12. Stir in pepper puree, pumpkin, mozzarella and cilantro.

pumpkin, italian dressing, ancho chiles, milk, fresh cilantro

Taken from www.kraftrecipes.com/recipes/roasted-pumpkin-macaroni-61846.aspx (may not work)