Butternut Squash Mac and Cheese

This butternut squash mac and cheese is made with a roasted butternut squash cheese sauce that’s mixed till clean and a simple breadcrumb topping for added crunch. Bake all of it in a casserole dish and serve!

You guys know we’re cheese enthusiasts (Hi, sister web site Cheese Knees!). Neatly, we’re additionally butternut squash enthusiasts which is why this butternut squash mac and cheese used to be a no brainer for Have compatibility Foodie Reveals!

When checking out this recipe, we attempted it with steamed butternut squash and roasted butternut squash, and roasted used to be hands-down extra flavorful. The addition of garlic and onion is very important for that daring, hearty taste you like.

Components Wanted for Baked Butternut Squash Mac and Cheese

This butternut squash mac and cheese comes in conjunction with easy complete elements in 3 separate parts — the sauce, the pasta, and the breadcrumb topping.

• Sauce: the butternut squash cheese sauce is made with roasted butternut squash, onion, and garlic. It’s mixed with 2% milk, pasta water, and shredded cheese.
• Breadcrumb topping: It is a easy bread crumb topping with savory flavors that supplement the flavour of the sauce and the sage-infused pasta. You want simple bread crumbs, and a few spices.
• Pasta: This pasta is cooked to al dente in a mix of broth and water + sage and flooring cloves, all of which infuse into the pasta noodles themselves for insanely wonderful taste.

Simple Substitutions + Permutations

• Pasta: We like how a laugh cavatappi noodles are on this butternut squash mac and cheese! Rigatoni, fusilli or penne can be nice choices as smartly.
• Cheese: truly any more or less shredded cheese works for this recipe, however we do counsel the usage of no less than part shredded cheddar. Be at liberty to take a look at Gryeure or Colby Jack.
• Change the Butternut Squash: be happy to make use of some other squash-like vegetable equivalent to pumpkin or candy potato as a substitute of the butternut squash. You’ll nonetheless get that candy and savory combo with the ones two choices.
• Upload a protein: we’ve made this recipe via including some cooked shredded rooster and it used to be an implausible approach so as to add extra protein.

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Garage Directions

Retailer this butternut squash mac and cheese in an air-tight container within the refrigerator for as much as 3-5 days.

Reheating Mac and Cheese

The important thing to reheating mac and cheese is so as to add slightly moisture (milk works nice!) because the noodles proceed to soak up moisture even when they’re firstly cooked, and to reheat low and sluggish to keep away from the cheese breaking down and converting texture.

Reheat within the oven

In case you have time to reheat your butternut squash mac and cheese within the oven, that may be a nice way! Merely upload slightly milk (get started with a tablespoon, and pass up from there relying on how a lot mac you’re reheating!), and stir completely earlier than protecting an oven-safe dish and putting within the oven at 350°F.

You’ll want 10-20 mins of reheating time, relying on how a lot mac you’re reheating.

Find out how to Serve Butternut Squash Mac and Cheese

This mac and cheese is the easiest Thanksgiving or vacation aspect dish. You’ll be able to consume it as a first-rate meal or serve it as an aspect. For those who’re in search of a protein, take a look at our pan-fried rooster breast or sous vide steak.

Butternut Squash Mac and Cheese Recipe

Butternut Squash Mac and Cheese combines vintage mac and cheese with roasted butternut squash and garlic to make for without equal candy and savory mac and cheese.

Prep:20 mins mins

Prepare dinner:45 mins mins

Overall:1 hour hour 5 mins mins

Fats 18

Carbs 55

Protein 20

Components

Butternut Squash Mac and Cheese Sauce

• ½ massive butternut squash seeded and chopped into fourths (yields ~3 cups butternut squash puree)
• ¾ teaspoon salt separated
• ¼ teaspoon cayenne pepper
• ¼ teaspoon flooring pepper
• 2 tablespoons olive oil separated
• ½ massive white onion diced
• 4 cloves garlic peeled
• 1 cup 2% milk
• 2 cups pasta water relying on how a lot you want
• 2 cups shredded cheddar cheese
• 2 cups shredded mozzarella cheese

Pasta 

• 4 cups broth any type
• 4 cups water
• 6 recent sage leaves
• 1 teaspoon salt
• ¼ teaspoon flooring cloves
• 16- ounces. cavatappi pasta any more or less pasta works!

Directions 

• Preheat the oven to 400ºF and spray a baking sheet with non-stick cooking spray. 

• Mix 1/2 teaspoon salt, cayenne pepper, and pepper right into a small bowl. Put aside. 

• Position the butternut squash at the baking sheet and drizzle the butternut squash with 1 tablespoon olive oil and season with the spices. Rub the olive oil and spices into the butternut squash. Then, transfer the squash to 1 aspect of th baking sheet. 

• Position the white onion and the garlic cloves at the different aspect of the baking sheet. Drizzle with the opposite tablespoon of olive oil and the remainder ¼ teaspoon of salt. 

• Position the baking sheet into the oven and roast for 20 mins. Then, take away the garlic and onions in order that they don’t burn and turn the butternut squash over. Roast for some other 20-Half-hour or till the butternut squash is fork-tender.

• Get ready the pasta whilst the butternut squash is baking. Upload the broth, water, sage leaves, salt, and cloves to a big pot. Convey to a boil. Upload the pasta to the boiling water and cook dinner till just a bit beneath al dente (it’ll proceed to cook dinner within the oven). 

• Take away 2 cups of the pasta water (discarding the sage leaves) from the pot and put aside. Then, pressure the pasta from the water and rinse the noodles with chilly water. Put aside. 

• Get ready the breadcrumb topping. Warmth a small skillet pan over medium warmth and upload all the bread crumb topping elements to the skillet and blend the elements in combination. Toast the bread crumbs till golden brown, about 4-5 mins. Take away from warmth and put aside. 

• Take away the butternut squash from the oven when it’s fork soft. Use a spoon to rigorously peel the outside off the butternut squash (it must come off simply). 

• Position the butternut squash, onion, garlic, and 1 cup of the pasta water right into a top pace blender and mix till clean. Upload the cheddar cheese to the blender and mix till melted and mixed. Subsequent, upload the Italian cheese mix to the blender and mix till clean and melted. After all, upload the two% milk to the blender and mix till thick and creamy. In case your sauce is simply too thick, you’ll upload extra pasta water via the tablespoon.

• Flip the oven to broil and spray a 9×13-inch casserole dish with cooking spray. 

• Upload the noodles to the casserole dish and pour the butternut squash cheese sauce over the noodles and blend till mixed. Sprinkle the bread crumb topping over the pasta. You’ll be able to use it all or up to you prefer to. Position the casserole dish into the oven.

• Broil the mac and cheese till the highest is golden brown (2-3 mins).

• Take away from the oven and garnish with freshly chopped sage leaves. 

Pointers & Notes

• You take away the onions midway in the course of the cook dinner time to make sure the onions don’t burn.  
• In case your sauce is simply too thick, you’ll upload extra pasta water via the tablespoon.

Vitamin information

Energy: 445kcal Carbohydrates: 55g Protein: 20g Fats: 18g Fiber: 5g Sugar: 8g