Butternut Squash Mac and Cheese

Name: Butternut Squash Mac and Cheese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1.5 pound butternut squash; Cooking oil spray; kosher salt and pepper; 10 ounces elbow macaroni; 2 tablespoons olive oil; 2-3 garlic cloves; 1 1/2 tablespoons GF flour; 2 cups milk of choice; 1 cup shredded cheddar cheese; 1/4 cup grated parmesan

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
6 servings
Calories
359 kcal
Course
Side Dish, Main Course
Cuisine
American

Butternut Squash Mac and Cheese

Deacon Rivera

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This deliciously cheesy Butternut Squash Mac and Cheese is packed with cozy fall squash and melty cheese, making it a comforting vegetarian meal or side dish to warm up to on cold nights.

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Ingredients

Servings

1.5 pound butternut squash peeled and cubed (around 4 cups)
Cooking oil spray
kosher salt and pepper to taste
10 ounces elbow macaroni or protein pasta
2 tablespoons olive oil
2-3 garlic cloves minced
1 1/2 tablespoons GF flour
2 cups milk of choice
1 cup shredded cheddar cheese
1/4 cup grated parmesan

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Instructions

Preheat the oven to 400ºF and line a large sheet pan with parchment paper. Spread the cubed 1.5 pound butternut squashonto the pan and spray with Cooking oil spray. Sprinkle it with Kosher salt and pepper. Bake for 25-30 minutes, or until tender.
Meanwhile, boil the 10 ounces elbow macaroni in salted water according to package directions to al dente. Drain and set aside.
To make the sauce, heat the 2 tablespoons olive oil in a small saucepan over medium heat. Sauté the 2-3 garlic cloves (minced) for 30 seconds, then stir in the 1 1/2 tablespoons GF flour. Add the 2 cups milk of choice little by little and continuously whisk until there are no visible lumps.
Allow the sauce to bubble for around 5 minutes to thicken. Stir in the 1 cup shredded cheddar cheese and whisk until incorporated. At this point, the sauce should be thickened to coat the back of your spoon. Don't worry if it's not smooth; it will be perfect after blending.
Transfer the sauce to a blender and add half of the roasted butternut squash. Blend until smooth.
To assemble the dish, add the pasta to a large baking dish. Pour the sauce over and add the remaining half of the roasted butternut squash.
Stir to combine. Sprinkle with 1/4 cup grated parmesan and bake for 25 minutes or until bubbly.

Notes

Storing leftovers: Place any leftover pasta in an airtight container in the refrigerator for 3-4 days.
Reheating: Before reheating, stir in a bit of milk to make the pasta creamier. Reheat in the microwave in small increments, covered until heated through. Or on low heat on the stovetop until warmed through.

Nutrition Information

Show Details

Serving 1serving Calories 359kcal (18%) Carbohydrates 55g (18%) Protein 16g (32%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 12mg (4%) Sodium 614mg (26%) Potassium 654mg (19%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 12284IU (246%) Vitamin C 24mg (27%) Calcium 282mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 359 kcal

% Daily Value*

Serving	1serving
Calories	359kcal	18%
Carbohydrates	55g	18%
Protein	16g	32%
Fat	9g	14%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	12mg	4%
Sodium	614mg	26%
Potassium	654mg	14%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	12284IU	246%
Vitamin C	24mg	27%
Calcium	282mg	28%
Iron	2mg	11%