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Cozy Roasted Butternut Squash Mac and Cheese

roasted butternut squash mac and cheese - featured image
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This creamy, comforting mac and cheese gets a healthy twist with roasted butternut squash blended into the cheese sauce. It’s quick, easy, and perfect for cozy fall evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound (16 oz) pasta (cavatappi, shells, or elbow macaroni)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warm
  • 1 cup reserved pasta water
  • 2 cups (8 oz) sharp cheddar cheese, shredded
  • 1 cup (4 oz) Gruyère or fontina cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs (optional)
  • 2 tablespoons melted butter (optional)
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh thyme or sage leaves for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and edges are golden brown.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Do not rinse pasta.
  3. Let roasted squash cool for a few minutes. Transfer to a blender or food processor. Add about 1/2 cup reserved pasta water and blend until completely smooth.
  4. In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly.
  5. Slowly pour in warm milk while whisking continuously. Continue whisking until mixture thickens, about 3-4 minutes. Reduce heat to low.
  6. Add shredded cheddar and Gruyère a handful at a time, stirring until melted before adding more. Stir in garlic powder, nutmeg, and salt and pepper to taste. Pour in butternut squash puree and stir until fully combined. If sauce is too thick, add a splash of remaining pasta water.
  7. Add cooked pasta to the sauce and stir gently until coated. Taste and adjust seasoning. For a crunchy topping, transfer to a greased 9×13-inch baking dish. Mix panko, melted butter, and Parmesan in a small bowl, then sprinkle over the top. Broil for 2-3 minutes until golden and bubbly. Otherwise, serve immediately with fresh thyme or sage.

Notes

For best results, shred your own cheese and warm the milk before adding to the roux. The sauce will thicken as it sits. Leftovers can be stored in the refrigerator for up to 4 days and reheated on the stovetop with a splash of milk.

Nutrition

Keywords: butternut squash mac and cheese, roasted butternut squash, easy mac and cheese, healthy mac and cheese, fall comfort food, vegetarian mac and cheese

Find it online: https://daintydine.com/cozy-roasted-butternut-squash-mac-and-cheese-easy-and-best/