Butternut Squash Mac and Cheese
User Reviews
4.3
16 reviews
Good
Butternut Squash Mac and Cheese
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This creamy stovetop butternut squash mac and cheese is the ultimate comfort food. Roasted butternut squash, turned into a silky cheesy sauce, coating macaroni noodles and topped with crispy prosciutto.
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Ingredients
- 1 small butternut squash (cut into 1 inch cubes (1 pound))
- 1 tablespoon olive oil
- 5 ounces gruyere cheese about 2 cups (see note #1, grated
- 4 lices prosciutto
- 3 tablespoons shallot (minced)
- 2 tablespoons butter unsalted
- 3 cloves garlic (minced)
- 1 tablespoon sage chopped, fresh
- 2 teaspoons thyme chopped, fresh leaves
- 1 cup vegetable stock
- 1 cup half and half
- 12 ounces macaroni pasta
- 1 cup water reserved pasta water
- cayenne pepper can omit if you do not want heat, small pinch
- 1/8 teaspoon ground nutmeg
- kosher salt
- black pepper freshly ground
Instructions
- Preheat oven to 425 degrees F.
- Peel and cut the butternut squash into 1 inch cubes (see in post for how-to cut squash).
- Toss cubed squash in 1 tbsp olive oil, a pinch of kosher salt and ground black pepper. Arrange on a greased baking sheet and place in the oven. Roast for 25 minutes, flipping halfway through.
- Prepare 12oz macaroni according to package al dente instructions. *Reserve 1 cup of pasta water before draining.*
- In a high walled skillet over medium heat, add 2 tbsp butter. Once bubbling, add in the shallot and sauté for 3 minutes. Add in the sage, thyme, and garlic and sauté for an additional minute until fragrant. Add in the roasted butternut squash, cup of vegetable broth and cup of half and half. Allow to come to gentle boil.
- Lower oven temp to 400 F. On same pan you roasted the squash, place slices of prosciutto side by side. Bake for 10 minutes, until crispy, set aside.
- Using an immersion blender, blend the pasta sauce until smooth. If you do not have an immersion blender, you can ladle into a heat-safe blender. (see note #4)
- Lower heat to medium/low. Add in the shredded gruyere cheese and stir until cheese is melted. Add in the nutmeg and cayenne. Taste and add kosher salt and ground black pepper to taste. Add in the macaroni and begin to stir. As you stir the sauce will thicken. Begin adding splashes of reserved pasta water until sauce thins and desired consistency is achieved.
- Using your hands or a knife, break up the crispy prosciutto into small chunks. To serve, spoon into bowls and garnish with crispy prosciutto. Enjoy!
Equipments used:
Notes
- I recommend grating your own cheese from the block. Pre-shredded cheese has a caking agent to keep it from clumping, which affects the melting into the silky texture needed.
- You can also purchase pre-cut and peeled butternut squash to use
- If you do not have half and half, you can substitute whole milk.
- If the immersion blender openings are exposed due to the liquid not being high enough, it will splash everywhere. You can transfer to heat safe glass/bowl and blend until smooth.
Nutrition Information
Show Details
Calories
755kcal
(38%)
Carbohydrates
92g
(31%)
Protein
27g
(54%)
Fat
32g
(49%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.2g
(10%)
Cholesterol
80mg
(27%)
Sodium
596mg
(25%)
Potassium
1023mg
(22%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
20832IU
(417%)
Vitamin C
43mg
(48%)
Calcium
555mg
(56%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 755 kcal
% Daily Value*
| Calories | 755kcal | 38% |
| Carbohydrates | 92g | 31% |
| Protein | 27g | 54% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 80mg | 27% |
| Sodium | 596mg | 25% |
| Potassium | 1023mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 20832IU | 417% |
| Vitamin C | 43mg | 48% |
| Calcium | 555mg | 56% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
16 reviews
Good
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