Butternut Squash Mac and Cheese Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Additional Time
10 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
545 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash Mac and Cheese Recipe
Description
The Butternut Squash Mac and Cheese recipe uses roasted and pureed butternut squash combined with a sautéed mixture of onion and garlic, seasoned with nutmeg and black pepper. The squash is blended with milk and vegetable broth to create a smooth sauce base, which is then combined with sharp cheddar and Parmesan cheeses to achieve a creamy cheese sauce.
The pasta is cooked just short of al dente and mixed with the sauce for a harmonious texture that is soft yet retains slight bite. The mixture is transferred to a baking dish, topped with freshly grated Parmesan and homemade breadcrumbs toasted with olive oil, providing a crunchy, golden crust contrasting the creamy interior.
This dish visually presents a bright orange, rich mac and cheese variant with a mild sweetness from the squash balancing the cheese’s sharpness. It suits family dinners or a comforting side and can be garnished with fresh herbs like thyme or parsley for added aroma and color.
Notes suggest using freshly grated cheese for better melting and flavor. For convenience, an immersion blender can be used to puree the squash directly in the pot. Breadcrumbs can be homemade from bread crusts for freshness. Alternatively, the casserole can be served without baking by heating the combined pasta and sauce and sprinkling toasted breadcrumbs on top. Broiling briefly can enhance the crisp topping.
Ingredients
- 4 tablespoons olive oil divided
- 1 small yellow onion chopped (200g)
- ½ teaspoon salt
- 2 garlic chopped, cloves
- 4 cups butternut squash 1 pound, 450g, peeled and diced
- 1½ cups vegetable broth (360mL)
- ½ teaspoon black pepper ground
- Pinch nutmeg
- 1 cup milk 240mL, whole
- 1 pound short pasta such as elbow macaroni, medium or large shells, or mini penne (450g)
- 8 ounces cheddar cheese grated (226g, sharp
- 1 cup Parmesan Cheese divided (55g, freshly grated
- 1 cup breadcrumbs (80g)
Instructions
- Preheat the oven to 375°F.
- Heat a medium saucepan over medium heat. Add 2 tablespoons of the olive oil, the onion, and ½ teaspoon of salt. Cook, stirring frequently, for 5 minutes until softened. Add the garlic and cook for 2 more minutes.
- Add the butternut squash, broth, black pepper, and nutmeg and bring to a simmer. Cover and reduce the heat to medium-low. Cook for about 15 minutes, until the squash is fork tender. Remove from the heat and transfer to a blender.
- Add the milk. Vent the top of the blender to release steam and cover the opening loosely with a clean towel. Puree until smooth, about 30 seconds. (You can also blend the squash mixture in the pot using an immersion blender.)
- Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook for 1 minute less than the package instructions. Drain the pasta and return it to the pot.
- Return the squash mixture to low heat. Gradually add the cheddar and then ¾ cup of Parmesan cheese in a few batches, stirring until the cheese is completely melted between each addition. Pour the cheese sauce over the pasta in the large pot and stir gently to coat.
- In a small bowl, mix the breadcrumbs with the remaining 2 tablespoons of olive oil, the remaining ¼ cups of Parmesan cheese, and ¼ teaspoon of black pepper. Stir well so that the oil coats all of the breadcrumbs.
- Transfer the pasta to a lightly greased 9x13-inch casserole dish. Sprinkle the breadcrumb mixture all over the top. Bake for 15 to 20 minutes until bubbling on the sides and the breadcrumbs are toasted. Let rest for 5 minutes before serving.
Notes
- Use freshly grated cheese instead of pre-shredded for smoother melting and better flavor.
- An immersion blender can be used directly in the pot to puree the squash, avoiding extra bowl cleanup.
- Make breadcrumbs at home by finely chopping bread crusts; toast them with butter for a crunchy topping.
- If you prefer, skip baking by heating the pasta and sauce together and topping with toasted breadcrumbs before serving.
- For a crispier topping, briefly broil the casserole 1 to 2 minutes after baking.
- Fresh herbs like thyme, sage, or parsley can be added on top for garnish and extra aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 842mg | 35% |
| Potassium | 461mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6564IU | 131% |
| Vitamin C | 13mg | 14% |
| Calcium | 417mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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