Butternut Squash Mac and Cheese! The most delicious fall comfort food meets the classic goodness of mac and cheese. It is creamy, cheesy, and perfect for cozy evenings. This recipe is inspired by the original Trader Joe's fan-favorite fall item! It is my personal favorite, and I wanted to create my own version at home. So excited for you guys to enjoy this one! Such a winner.
Butternut Squash Mac and Cheese:
Yields4 Servings Prep Time10 minsCook Time50 minsTotal Time1 hr
Ingredients:
Directions:
Start with prepping the butternut squash. You can buy it pre-cubed or cut a whole squash yourself. If you cut on yourself, remove the skin.
Set oven to 400. Toss the cubed squash with olive oil, salt, pepper, nutmeg, paprika, and sage. Roast for 25 minutes.
While squash is roasting, prep the remainder of the ingredients.
Prepare to cook pasta by boiling salted water.
Just before butternut squash is done roasting, heat up olive oil on medium in a deep pan. Add in shallots and mix for 1 min. Reduce heat to low and add minced garlic and butter. mix.
Add in stock and cream and mix. Bring heat up slightly to medium-low.
Add in roasted butternut squash (when done). Mix, cover and simmer for 5 minutes.
(At this point you can add in pasta to the water. Cook according to box instructions.)
Using a hand blender, begin to purée squash with liquid. Add in 1/2 c pasta water and purée again until smooth.
(you can also transfer to a blender if you do not have a hand mixer and then back into the pot)
Add in a second 1/2 c of pasta water and all three kinds of cheese. Mix well until cheese starts to melt.
Add in pasta with another 1/2 c pasta water and mix.
Season more to taste if you wish. I added a little more salt and pepper. Option to add a dash of cayenne 🌶
Serve hot. Top with more Parmesan and parsley flakes or chili flakes. Enjoy 😉
If you love this Butternut Squash Mac & Cheese, you will also love my Pumpkin Alfredo Pasta and Creamy Sundried Tomato Pasta. Or you can check out all my pasta recipes here.
Ingredients
Directions
Start with prepping the butternut squash. You can buy it pre-cubed or cut a whole squash yourself. If you cut on yourself, remove the skin.
Set oven to 400. Toss the cubed squash with olive oil, salt, pepper, nutmeg, paprika, and sage. Roast for 25 minutes.
While squash is roasting, prep the remainder of the ingredients.
Prepare to cook pasta by boiling salted water.
Just before butternut squash is done roasting, heat up olive oil on medium in a deep pan. Add in shallots and mix for 1 min. Reduce heat to low and add minced garlic and butter. mix.
Add in stock and cream and mix. Bring heat up slightly to medium-low.
Add in roasted butternut squash (when done). Mix, cover and simmer for 5 minutes.
(At this point you can add in pasta to the water. Cook according to box instructions.)
Using a hand blender, begin to purée squash with liquid. Add in 1/2 c pasta water and purée again until smooth.
(you can also transfer to a blender if you do not have a hand mixer and then back into the pot)
Add in a second 1/2 c of pasta water and all three kinds of cheese. Mix well until cheese starts to melt.
Add in pasta with another 1/2 c pasta water and mix.
Season more to taste if you wish. I added a little more salt and pepper. Option to add a dash of cayenne 🌶
Serve hot. Top with more Parmesan and parsley flakes or chili flakes. Enjoy 😉
