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Butternut Squash Mac and Cheese Recipe

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4.2 from 1 review

This Butternut Squash Mac and Cheese recipe combines creamy, cheesy goodness with the natural sweetness of roasted butternut squash. The squash is roasted to tender perfection, mashed, and then incorporated into a hearty, comforting mac and cheese that uses a blend of cream cheese, sharp cheddar, and Parmesan for rich flavor. This dish is perfect as a warming main course or a delicious side, serving 8 people with a total preparation and cooking time of about 1 hour and 15 minutes.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Squash and Roasting

  • 1 medium to large butternut squash (1.5 pounds or larger), halved
  • 1 teaspoon extra virgin olive oil

Mac and Cheese

  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound short-cut pasta (pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)
  • 5 cups water
  • 1 teaspoon fine salt, plus more to taste
  • 4 ounces cream cheese, cubed
  • 8 ounces shredded sharp cheddar cheese
  • ½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Scoop out the seeds from the halved butternut squash and rub the cut sides with olive oil. Place them cut side down on the prepared pan.
  2. Bake the Squash: Roast the squash in the oven for about 40 to 60 minutes, or until the flesh is easily pierced with a fork. Allow to cool enough to handle, then peel off and discard the skin. Mash the squash roughly with a potato masher. You need about 2 cups for the recipe; any extras can be refrigerated or frozen.
  3. Prepare the Base: In a large pot or Dutch oven, melt the butter over medium heat. Add garlic powder and onion powder, cooking for 2 to 4 minutes until fragrant and small brown flecks form, being careful not to burn the butter. Toss the dry pasta into the pot, coating it gently with the butter and spices.
  4. Cook Pasta with Squash: Pour in 5 cups of water and add 1 teaspoon of salt along with 2 cups of mashed butternut squash. Cover the pot and bring to a boil over high heat. Once boiling, remove the lid and cook for 8 minutes, stirring occasionally.
  5. Add Cream Cheese and Finish Cooking: Stir in the cubed cream cheese and continue to cook uncovered for another 4 to 5 minutes, maintaining a gentle simmer and stirring frequently to prevent scorching. The pasta should be al dente and the cream cheese fully melted.
  6. Add Cheeses for Creaminess: Reduce heat to low and stir in the shredded sharp cheddar and grated Parmesan cheese until melted and creamy. Remove the pot from heat.
  7. Season and Serve: Adjust salt to taste, typically adding about ¼ teaspoon more. Serve the mac and cheese warm in bowls, garnished with additional grated Parmesan if desired. Refrigerate leftovers in a covered container for up to 5 days.

Notes

  • Roast and mash the butternut squash ahead of time to streamline preparation on the cooking day.
  • Use a sturdy baking sheet and line with parchment paper to prevent sticking and facilitate clean-up.
  • Do not drain the pasta water; cooking pasta directly in water with the squash helps create a creamy sauce.
  • Adjust the seasoning gradually, adding salt at the end to taste.
  • Leftover butternut squash can be frozen for future use in this or other recipes.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/butternut-squash-mac-and-cheese-recipe/