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–+ servings
Butternut Squash Mac and Cheese

Creamy Butternut Squash Mac and Cheese for Cozy Nights

A delightful vegetarian twist on classic mac and cheese featuring butternut squash, perfect for fall and winter evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Casserole
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Squash
  • 2 tablespoons Extra Virgin Olive Oil Vegetable oil can substitute.
  • 1.5 lbs Butternut Squash Fresh roasted squash is preferred.
For the Cheese Sauce
  • 2.5 cups Whole Milk Use almond or oat milk for dairy-free option.
  • 4 tablespoons Unsalted Butter Margarine or dairy alternative can be used.
  • 1 small Shallot Substitute with onion or leeks if unavailable.
  • 2 cloves Garlic Fresh garlic is recommended.
  • 0.5 teaspoon Smoked Paprika Regular paprika may substitute.
  • 2 tablespoons All-Purpose Flour Gluten-free flour can be used.
  • 2 cups White Cheddar Cheese Consider mixing with other cheeses.
  • 1 tablespoon Fresh Thyme Dried thyme can be substituted.
  • Salt and Pepper Season to taste.
For the Pasta and Topping
  • 8 ounces Short Cut Pasta Elbow macaroni, shells, or cavatappi recommended.
  • 0.5 cup Panko Breadcrumbs Any preferred breadcrumbs can be used.

Equipment

  • Oven
  • blender
  • Large pot
  • Large Saupan
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, brush with olive oil, and roast for 30-40 minutes until tender.
  2. Scoop out the flesh of the roasted squash into a blender, add ½ cup of milk, and blend until smooth. Set aside.
  3. In a large pot, bring water to a boil, add pasta, and cook until just under al dente, about 6-8 minutes. Drain and set aside.
  4. In a large saucepan, melt 4 tablespoons of butter over medium heat. Sauté shallot until translucent, add garlic and paprika, then cook for another minute. Stir in flour to create a roux.
  5. Gradually whisk in remaining milk until thickened, about 5 minutes. Stir in the squash purée, cheddar cheese, thyme, and season with salt and pepper. Fold in the cooked pasta.
  6. Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish, sprinkle remaining cheese and panko breadcrumbs, and bake for 20-30 minutes until golden brown.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 65gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 350mgIron: 2mg

Notes

For best flavor, use fresh butternut squash purée and freshly grated cheese. Avoid overcooking pasta, as it continues to cook in the oven.

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