Butternut Squash Mac and Cheese
User Reviews
5
Butternut Squash Mac and Cheese
Description
Butternut Squash Mac and Cheese begins by roasting butternut squash cubes, shallots, and garlic until tender and caramelized to bring out natural sweetness and depth of flavor. These roasted ingredients are then blended with chicken stock, heavy cream, grated Parmesan, and a pinch of nutmeg to create a smooth, flavorful sauce. The sauce’s creamy texture complements the al dente elbow pasta with which it is combined.
The nutmeg adds a delicate warmth without overwhelming the squash’s sweetness. The method of pureeing the roasted vegetables with liquids ensures a velvety consistency that coats the pasta evenly. Fresh herbs such as thyme, basil, chives, or parsley are offered as finishing touches to brighten the dish and add herbal complexity. Additional Parmesan can be sprinkled on top for richness and enhanced flavor.
This mac and cheese is a comforting main or side dish that balances creamy, cheesy qualities with the natural sweetness of squash. It can be paired with proteins or salads for a complete meal.
The recipe notes include freezing options for leftovers either as the complete dish or sauce alone. Thaw gradually in the refrigerator and reheat gently on the stove or microwave to preserve texture and flavor.
Ingredients
- 1 medium butternut squash peeled and cut into 2-inch cubes (about 4 cups once cubed)
- 2 shallot halved
- 4 cloves garlic peeled
- 2 tablespoons olive oil
- 1½ cups chicken stock plus more as needed
- 1 pound elbow pasta small
- ¼ cup heavy cream
- ⅔ cup Parmesan Cheese
- ground nutmeg pinch of
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
Serve with:
- Parmesan Cheese grated
- thyme fresh herbs
- basil
- chives
- parsley
Instructions
- On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, garlic and drizzle with olive oil and season with salt and pepper. Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender.
- While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid.
- Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Blend until smooth. Add the cream, cheese nutmeg and reserved cooking liquid and continue to blend. Once smooth, taste and adjust seasoning as needed. Add to the cooked elbows.
- Serve with more parmesan, herbs and freshly cracked black pepper.
Notes
- Freeze the finished dish in an airtight container and thaw in the fridge before reheating in a saucepan or microwave.
- The sauce alone can also be frozen separately for later use; defrost and warm gently before mixing with pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Calories | 729kcal | 36% |
| Carbohydrates | 114g | 38% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 31mg | 10% |
| Sodium | 416mg | 17% |
| Potassium | 1091mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 20284IU | 406% |
| Vitamin C | 42mg | 47% |
| Calcium | 334mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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