Mac and cheese is the ultimate comfort food. Its creamy, cheesy goodness spans generations, bringing a sense of home wherever you are. But why not make it even more comforting—and healthier? Enter butternut squash. When roasted to perfection, this vibrant vegetable adds a subtle sweetness and a rich, velvety texture that takes the dish to a whole new level.
Butternut Squash: The Creamy, Golden Secret Ingredient
The magic of Butternut Squash Mac and Cheese starts with roasting the squash. As the squash roasts, its natural sugars caramelize, deepening the flavor and adding a wonderful sweetness. This caramelization pairs beautifully with the sharpness of the cheese sauce, creating a delightful contrast. Once the squash turns tender and golden, you can blend it into a smooth puree. This puree then forms the rich base for the creamy cheese sauce, making every bite extra indulgent.
Not only does this version taste amazing, but it’s also perfect for a variety of occasions. Serve it for a cozy family dinner, a comforting weekend treat, or even as a satisfying side dish. No matter how you enjoy it, Butternut Squash Mac and Cheese brings a touch of autumn warmth to any meal. The flavors are both nostalgic and new, reminding you that classic dishes can always be reinvented.
Butternut Squash Mac and Cheese: Your Fam’s Next Favorite Dinner Staple
So, the next time you’re in the mood for something comforting but with a twist, give this Butternut Squash Mac and Cheese a try. The creamy, cheesy comfort combines with the earthy sweetness of roasted squash to create a dish that’s familiar yet exciting. This new take on mac and cheese is sure to become a family favorite, offering the perfect balance of flavors that everyone will love.
Butternut Squash Mac and Cheese
Ingredients
- 12 oz pasta
- 1/4 cup olive oil
- 1 small butternut squash peeled, seeded, cubed
- 5 cloves garlic
- 1 large yellow onion cubed
- 1 tbsp thyme leaves removed
- 1 tsp paprika
- 2 tsp salt
- 2 tsp black pepper
- 1/2 tsp cumin
- 1/2 cup vegetable broth
- 6 tbsp salted butter
- 6 tbsp all purpose flour
- 2 cups whole milk
- 3/4 cup half and half
- 1 cup sharp cheddar cheese grated
- 1 cup gouda cheese grated
- 1/2 cup havarti cheese grated
Instructions
- Preheat the oven to 400 degrees.
- On a large baking sheet lined with parchment paper toss the 1 small butternut squash, 5 cloves garlic, and 1 large yellow onion, with the 1/4 cup olive oil, 1 tbsp thyme, 1 tsp paprika, 2 tsp salt, 2 tsp black pepper, and 1/2 tsp cumin until evenly coated.1/4 cup olive oil, 1 small butternut squash, 5 cloves garlic, 1 large yellow onion, 1 tbsp thyme, 1 tsp paprika, 2 tsp salt, 2 tsp black pepper, 1/2 tsp cumin
- Bake for 40 minutes until the squash is browned and tender.
- Transfer the mixture to a blender along with the 1/2 cup vegetable broth. Blend until a smooth puree forms.1/2 cup vegetable broth
- Meanwhile, boil a pot of water on the stove and heavily salt. Add the 12 oz pasta and cook for about 8 minutes until al dente.12 oz pasta
- Drain and set aside, reserving 1/2 cup of the pasta water.
- Start the sauce by melting the 6 tbsp salted butter in a large saucepan on medium heat. Once melted, stir in the 6 tbsp all purpose flour and cook for about 5 minutes, stirring constantly until the mixture is golden brown.6 tbsp salted butter, 6 tbsp all purpose flour
- Pour in the 2 cups whole milk and 3/4 cup half and half and stir until incorporated. On medium-high heat, bring the mixture to a heavy simmer and stir occasionally until thickened, about 5 minutes.2 cups whole milk, 3/4 cup half and half
- Stir in the 1 cup sharp cheddar cheese, 1 cup gouda cheese, 1/2 cup havarti cheese, and butternut squash puree until a smooth sauce forms. If the sauce is too thick, add in the reserved pasta water.1 cup sharp cheddar cheese, 1 cup gouda cheese, 1/2 cup havarti cheese
- Pour the cooked pasta into the sauce and stir until evenly coated.
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