Trader Joe's Butternut Squash Mac and Cheese Copycat Recipe
User Reviews
5
Trader Joe's Butternut Squash Mac and Cheese Copycat Recipe
Description
The recipe begins by roasting cubed butternut squash until tender, helping to develop its naturally sweet and mellow flavor. Meanwhile, pasta is cooked and reserved pasta water is saved to contribute to the sauce's creaminess. Onions and mushrooms are sautéed to provide an earthy base. The sauce combines the roasted squash, pasta water, butter, vegetable broth, nutritional yeast, hot sauce, and shredded cheese to create a rich, cheesy coating for the pasta. Before baking the mixture, a cracker topping is added to provide a crisp texture. Baking melds the flavors and crisps the topping, balancing softness and crunch.
This mac and cheese variation can be served as a main or side dish, especially appealing during cooler seasons when butternut squash is abundant. It pairs well with simple green salads or roasted vegetables for a balanced meal. The use of chickpea noodles is optional and can be substituted with other pasta types according to preference.
Storing leftovers in an airtight container in the refrigerator for 3 to 5 days is recommended. When reheating, stirring in a bit of butter or oil helps maintain moisture and richness in the dish. The recipe advises not to turn off the oven after roasting the squash since the same temperature can be used for baking the assembled mac and cheese.
Ingredients
- 1 butternut squash medium
- cooking spray or olive oil
- 8 oz pasta I used Banza chickpea noodles
- ½ cup pasta water
- 1 tbsp butter
- ½ cup white onion diced
- ¼ cup mushrooms diced
- 4 talks thyme fresh
- 1 cup vegetable broth
- 1 tsp hot sauce
- 2 tbsp nutritional yeast
- 1¾ cup cheese shredded
- 1 cup crackers
Instructions
- First, we'll need to prepare the butternut squash. Preheat the oven to 375°F. Then, line a baking sheet with tinfoil and spray with cooking oil.
- Halve the butternut squash and use a spoon to scoop out the seeds. Then, using a vegetable peeler, remove the skin.
- Place the squash halves face down on the cutting board. Cut into ¼” strips, and then again into small cubes. Place the butternut squash cubes on the baking pan and toss in cooking oil, salt, and pepper. Bake for 35 minutes. Don't turn off the oven when done as we'll use it at the same temperature to bake our mac and cheese.
- While the squash cooks, prepare your pasta according to package instructions. NOTE: You'll need to save some pasta water before straining to use in the sauce!
- Prepare your other vegetables while the squash cooks as well. Add butter to a skillet and melt over medium heat. Sauté onion for 3-4 minutes. Then, add mushrooms and any other vegetables you may have. You could also use spinach, red pepper, broccoli, etc. Whatever sounds good to you! Once soft, set vegetables aside.
- When butternut squash is done roasting, it's time to work on the cheese sauce. Melt butter in a sauce pot over medium heat. Add the butternut squash, fresh thyme leaves, hot sauce, and pasta water.
- Next, using an immersion blender, start blending the sauce. It's going to be very thick. Add vegetable broth in ¼ cup increments, blending between each one.
- Then, stir in nutritional yeast and cheese. It should melt right in, but if you need to blend again, go ahead.
- Grab your blender or food processor and pour in the contents of your sauce. Blend or process until you achieve a creamy consistency.
- Now it's time to assemble the mac and cheese! Spray your 9x13" baking dish with cooking spray. Pour your noodles in the dish.
- Then, add your sautéed vegetable mixture to the dish.
- Pour butternut squash cheese sauce over the entire dish. Mix everything up so the sauce covers everything.
- Top with more shredded cheese and crumbled crackers. Bake for 15-18 minutes or until dish is hot and cheese is melted.
- Broil for 2-3 minutes for a bubbly, cheesy bake!
Notes
- Store leftovers in an airtight container for up to 5 days in the refrigerator.
- Reheat in microwave for 60-90 seconds, stirring in a small amount of butter or oil to prevent dryness.
- Use baking temperature continuously after roasting the squash to bake the assembled dish without reheating the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 261kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 280mg | 12% |
| Potassium | 490mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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