Summer is officially over and that means I am fully immersing myself in all things fall. I mean I’ve been drinking pumpkin spice coffee since August but who’s keeping score?
Fall is all about comfort food and this recipe is just that. It’s your traditional baked mac & cheese recipe with a fall twist. The roasted squash puree and warm spices add a sweet, savory flavor and a dreamy smooth texture to the already delicious cheesy dish.
This recipe starts with cubed butternut squash sprinkled with cinnamon, nutmeg, salt, and pepper, roasted alongside smashed cloves of garlic left in the skin. The spices give the dish its signature warm flavor and roasting the garlic in the skin causes it to caramelize. You then blend the roasted squash, garlic (skins removed after roasting) with a little bit of veggie stock to create a smooth puree. This puree gets mixed into the cheese sauce to create the most velvety delicious sauce.
The base of the cheese sauce is your traditional béchamel using a roux and milk simmered until thick and creamy, then mixing in a hearty helping of shredded cheddar and squash puree. The smooth sauce is mixed with cooked macaroni and piled into a baking dish, dolloped with leftover squash puree, sprinkled generously with shredded cheddar cheese, and baked until bubbly golden brown. The result is the ultimate cheesy and delicious meal or side dish of your fall-loving dreams.
I can not even describe how good this is! You need to make it for yourself – it would be the perfect side dish for your Thanksgiving (can’t believe we are thinking about Thanksgiving) spread, or to bring to a friend in need of a comforting meal. Whoever gets to enjoy this meal will thank you!
Butternut Squash Mac and Cheese
Ingredients
- 1 Lb Pasta (I used Rigatoni), cooked according to package directions
- 1 Medium Butternut Squash, cut into 1/2 inch cubes
- 1 Tbsp Olive Oil
- 1 Tsp Cinnamon
- 1/4 Tsp Ground Nutmeg
- 3 Large Cloves Garlic, smashed with skins left on
- Salt & Pepper to taste
- 1/2 Cup of Vegetable Stock (more if needed to reach desired puree consistency)
- 3 Tbsp Butter
- 3 Tbsp All Purpose Flour
- 1 1/2 Cups Milk
- 2 Cups Shredded Cheddar Cheese, Divided
Instructions
- Preheat oven to 400 degrees. Spread cubed squash and smashed garlic cloves (with skins left on) on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with cinnamon, nutmeg, salt and pepper. Toss to coat and roast for about 45 minutes or until squash is tender and starts to brown, and garlic is caramelized.
- Let squash cool for a few minutes, then add to a blender along with garlic (skins removed) and vegetable stock. Blend until smooth and season with more salt/pepper if necessary.
- In a medium saucepan, melt butter over medium low heat. Once melted, add flour and whisk constantly, cooking for 1 minute until bubbles start to form. Add milk and bring to a simmer, still whisking constantly until sauce thickens enough to coat the back of a spoon.
- Remove from heat and add 1 cup of cheese and half of the squash puree. Stir to combine until cheese is melted and sauce is completely smooth.
- Mix cheese sauce with cooked pasta and add to a greased 9×13 baking dish. Dollop leftover squash puree on top of pasta and sprinkle the top with the remaining shredded cheddar cheese.
- Reduce oven heat to 400 and bake for 20-30 minutes or until cheese on top gets brown & bubbly. Serve warm.
Nutrition Facts
Butternut Squash Mac and Cheese
Serves: 6-8
| Amount Per Serving: | ||
|---|---|---|
| Calories | 430 | |
| % Daily Value* | ||
| Total Fat 16.6g | 24.6% | |
| Saturated Fat 9.2g | 45% | |
| Trans Fat | ||
| Cholesterol 42mg | 14% | |
| Sodium 526mg | 21.9% | |
| Total Carbohydrate 54.1g | 18% | |
| Dietary Fiber 3.3g | 12% | |
| Sugars 5.6g | ||
| Protein 16.9g | ||
| Vitamin A | Vitamin C | |
| Calcium 292mg | Iron 3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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