Butternut Squash Mac and Cheese Recipe

Here’s a delicious and creamy recipe for Butternut Squash Mac and Cheese—a comforting twist on the classic mac and cheese, made with roasted butternut squash to add natural sweetness, depth, and a beautiful golden color. The squash blends perfectly into the cheese sauce, making it rich and creamy without feeling too heavy. It’s a fantastic way to sneak in some veggies while still indulging in the cheesy goodness we all love!

Butternut Squash Mac and Cheese

Ingredients:

• For the Butternut Squash Puree:
  • 1 medium butternut squash (about 2-3 pounds)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
• For the Mac and Cheese:
  • 8 oz elbow macaroni (or any pasta shape you prefer)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (or 2% milk for a lighter version)
  • 1 ½ cups shredded sharp cheddar cheese (or a mix of cheddar and Gruyère for extra flavor)
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground nutmeg (optional, for a warm flavor)
  • ½ teaspoon smoked paprika (optional, for a subtle smoky taste)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the Butternut Squash:
   • Preheat the oven to 400°F (200°C).
   • Peel and seed the butternut squash, then cut it into cubes (about 1-inch pieces).
   • Toss the squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
   • Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through.
   • Once roasted, let the squash cool slightly, then transfer it to a blender or food processor. Blend until smooth to make the squash puree. Set aside.
2. Cook the Pasta:
   • While the squash is roasting, cook the pasta according to the package instructions. Drain and set aside. Be sure to reserve about ½ cup of pasta cooking water in case you need to adjust the sauce later.
3. Make the Cheese Sauce:
   • In a large saucepan or skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to create a roux. This will help thicken the sauce.
   • Slowly whisk in the milk, a little at a time, to avoid lumps. Continue to cook and whisk until the sauce begins to thicken, about 3-5 minutes.
   • Stir in the butternut squash puree, garlic powder, onion powder, smoked paprika, and nutmeg (if using). Mix well to combine. Let the sauce simmer for another 3-4 minutes.
   • Add in the shredded cheddar and Parmesan cheeses, stirring until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta cooking water to reach your desired consistency.
4. Combine the Pasta and Sauce:
   • Add the cooked pasta to the cheese sauce and stir to coat the pasta evenly. If the sauce seems too thick, you can add more milk or pasta water to loosen it up.
5. Serve:
   • Serve the butternut squash mac and cheese hot, garnished with fresh chopped parsley for a pop of color. You can also sprinkle a bit more Parmesan on top, if desired.

Serving Suggestions:

• Topping Ideas: For added texture, top the mac and cheese with some crispy breadcrumbs or panko before serving. You can bake it for a few minutes under the broiler for a golden, crispy topping.
• Pairings: This dish is great served with a simple green salad or some roasted vegetables (like Brussels sprouts or broccoli) for a well-rounded meal.

Tips:

• Smoothness of the Sauce: To ensure a super smooth cheese sauce, make sure the butternut squash is blended until very smooth. A blender or food processor works best.
• Cheese Variations: If you prefer a different cheese combination, try using mozzarella for more meltiness, or a bit of goat cheese for tang. Gruyère is also a great addition for a more complex flavor.
• Make-Ahead: You can make the butternut squash puree ahead of time and store it in the fridge for up to 3 days. You can also assemble the whole dish ahead and store it in the fridge, then bake or reheat when ready to serve.
• Dairy-Free Option: For a dairy-free version, you can use a non-dairy milk (like almond or oat milk) and a vegan cheese blend.

Customizations:

• Protein: For a heartier dish, you can add cooked chicken, bacon, or sausage into the mac and cheese.
• Veggies: Add some sautéed spinach, kale, or roasted mushrooms into the mac and cheese for extra veggies.
• Spicy Kick: For a little heat, add a pinch of cayenne pepper or red pepper flakes to the cheese sauce.

This Butternut Squash Mac and Cheese is creamy, comforting, and full of flavor. The sweet, nutty taste of butternut squash pairs beautifully with the richness of the cheese, making it a unique and satisfying twist on the classic mac and cheese. Enjoy!