I added some really flavorful aged gouda and pecorino romano to the mix then topped with some super crunchy fried breadcrumbs and it’s just about perfect!
Pro Tips for Butternut Squash Mac and Cheese
You can make the sauce up to three days in advance and store in a bowl. Mix with cooked pasta then transfer to a baking dish and top with toasted bread crumbs and cheese to bake. For a vegetarian version use veggie stock to cook the squash. Switch things up and add any of your favorite cheeses to this dish. The toasted bread crumbs are little flavor bombs so do your best to avoid skipping them! A little butter and salt goes a long way with this topping.
Is Mac n cheese healthy?
Traditionally a mac and cheese starts out with a creamy bechamel sauce to which you add cheese, cheese and more cheese. Totally delicious but not healthy!! You can check out my all out, don’t look at the calories mac and cheese here. This butternut squash based recipe is MUCH healthier and, dare I say, more flavorful!
How do you dice butternut squash?
Use a large sharp knife to remove the top and bottom of the squash. Place the squash right side up so it rests on the bottom and trim the sides to remove the skin. Cut in half length-wise and remove the seeds with a spoon. Cut the squash into slices and then cubes of the desired size.
What tastes good with butternut?
The subtle taste of butternut squash lends itself to many different flavors. In this recipe it adds a healthy creaminess and substance to the cheesy sauce. Check out the following recipe for some of my favorite butternut squash pairings. Butternut squash pizza Curried butternut squash soup Butternut squash sage risotto Roasted vegetable salad Turkey casserole
How to Fry Breadcrumbs
How to make Butternut Squash Mac and Cheese
Start off by cutting your butternut squash in half. Use a sharp knife and confidence. Don’t let your fingers get in the way of the blade.
Use a large a spoon to scoop out the seeds and soft tissue so it’s nice and smooth.
Cut off the outer skin with a knife, dice the squash into small cubes, then chop up your onion.
Mince the garlic by smashing it with your knife first and chopping it up. Smashing it helps remove the skins and releases the oils inside the garlic.
In a large pot over medium heat, pour in your chopped up onions and sauté them with the bay leaves until translucent.
Add the garlic to the pot and cook on medium, stirring frequently until golden.
You can add a desired amount of white pepper, curry powder, salt and cracked red pepper. Now add in the butternut squash.
Pour in the stock, bring to a boil and cook until the squash is tender. Once done, go ahead and drain it, reserving ½ cup of broth. Remove the bay leaves and transfer to the blender.
Add the milk, nutmeg, broth, and puree until completely smooth and creamy. Taste and add salt and pepper as needed. Cook the pasta in salted water, once done, drain and set it aside.
Pour the pureed sauce over the cooked pasta. I used conchiglie but macaroni is a classic for good reason!
Add the cheese and stir it so it’s nice and melted. If you need to add milk to adjust the consistency, go ahead.
You can garnish your mac and cheese with parsley or do a toasted breadcrumb top. I did both! If you’ve tried this butternut squash mac and cheese recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
