A quick & easy seasonal twist on the classic mac and cheese; this butternut squash mac and cheese is the perfect cozy fall meal to add to your dinner table this year.
Fall is my favorite time of year because of how cozy everything becomes. From our clothes to our food; its just a comforting time of the year, and there are so many delicious seasonal ingredients to use in recipes. One of my favorite fall dishes is mac and cheese. Really you can have mac and cheese any time of the year, but there’s just something extra special about having it during the fall. It’s cheesy, comforting, and just sticks to your ribs.
While there are so many variations to mac and cheese, the pastabilities (sorry I had too) are endless; I thought adding butternut squash to the sauce would be a fun seasonal twist. I love butternut squash and it gives the mac and cheese a really nice nutty flavor. There’s also a touch of sweetness that balances out perfectly. To make this butternut squash mac and cheese you’ll need to peel, cut, and cube a butternut squash. To save time you could buy a pre-peeled and chopped butternut squash.
Easy Baked Mac and Cheese
Oxtail Mac and Cheese
You’ll want to season the squash with salt, pepper, and drizzle some olive oil then roast them in the oven on a sheet pan for about 10-15 minutes. While the squash is roasting I like to make a sage brown butter sauce that takes the sauce to the NEXT LEVEL! This part is optional but the brown butter just gives the sauce a richness and nuttiness that is perfect. Throw the squash in the blender with a little milk, the brown butter, and some seasonings and you have the perfect sauce.
Add the sauce to your cooked past along with some cheese and this butternut squash mac and cheese is all ready to be devoured! Serve it for dinner, and if you feel like adding a twist to your Thanksgiving meal this is the perfect dish to do it with! Check out the recipe below.
Butternut Squash Mac and Cheese
Course: One Pot, Pasta, Recipes, Soul Food6-8
servings10
minutes30
minutes300
kcalA quick & easy seasonal twist on the classic mac and cheese; this butternut squash mac and cheese is the perfect cozy fall meal to add to your dinner table this year.
Ingredients
1 and ½ cups macaroni noodles
3-4 cups cubed butternut squash, peeled and de-seeded
3 tablespoons unsalted butter
1-2 sage leaves
½ cup vegetable broth
¾ cup milk
1 1/2 cup cheese, I used sharp cheddar
Salt and pepper
1 teaspoon paprika
Directions
- Heat the butter in a skillet over medium low heat, stirring continuously until the butter begins to sizzle and becomes foamy (about 2-3 minutes). Continue to stir and cook over medium-low heat until it turns a deep golden brown (about 3-5 minutes). Once it becomes browned, remove it from the heat, and stir in the dried sage. Set aside.
- Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
- Season the squash with salt, pepper, and a drizzle of olive oil and pour onto a baking sheet. Roast in the oven at 400 degrees for 10-15 minutes. Squash should be tender.
- Place the squash in the blender with the butter (REMOVE THE SAGE FROM THE BUTTER BEFORE BLENDING), salt, pepper, broth, paprika, and milk.
- Blend until smooth.
- Pour the sauce over the cooked noodles and add the cheese. Stir until melted.
- Enjoy!
- Cook the macaroni according to package directions. Drain and set aside.
Danielle
November 21, 2018I love fall for the EXACT same reasons and this mac and cheese made me think I was just gonna climb under the covers and get comfy til the end of the year. Love your take on it because I’m in love with all things butternut squash! I can tell it’s a delicious recipe and really wish computers had smell technology so I could get the scent that I know you were wrapped in. Keep up the awesome work, Evi!