As the autumn leaves fall and the air turns crisp, there’s nothing quite like the warm embrace of a creamy bowl of Butternut Squash Mac and Cheese. This dish harmoniously blends the nutty sweetness of roasted butternut squash with ooey-gooey cheese for a comforting meal that’s both indulgent and nourishing. Its velvety texture and subtle spice create a heartwarming experience, making it an ideal choice for chilly evenings spent indoors.
Why You’ll Love This Recipe
This Butternut Squash Mac and Cheese not only warms your belly but also fills your heart with joy. It’s a delightful twist on traditional mac and cheese, offering a nutritious option that retains the soul-satisfying comfort of the classic dish. Your loved ones will ask for second helpings, and you’ll feel good about serving them a dish made with wholesome ingredients!
Ingredients Needed For Butternut Squash Mac and Cheese
- 4 tablespoons olive oil, divided: A staple in cooking, this oil adds flavor and helps sauté the onion and garlic to a golden perfection.
- 1 small yellow onion, chopped (200g): It adds a sweet and savory base to the dish, enhancing the flavors.
- 1/2 teaspoon salt: This brings out the natural flavors of the other ingredients.
- 2 garlic cloves, chopped: Garlic adds aromatic notes that elevate the overall flavor profile.
- 4 cups peeled and diced butternut squash (1 pound, 450g): The star of the show! Look for a firm, bright-colored squash.
- 1 1/2 cups vegetable broth (360mL): This adds depth to the butternut squash, enriching the sauce.
- 1/2 teaspoon ground black pepper: A pinch of warmth and spice that complements the creamy texture.
- Pinch nutmeg: Nutmeg brings a subtle warmth that’s perfect for fall.
- 1 cup whole milk (240mL): This enhances the creamy texture of the sauce.
- 1 pound short pasta (such as elbow macaroni, medium or large shells, or mini penne) (450g): Short pasta holds the cheese sauce beautifully.
- 8 ounces sharp cheddar cheese, grated (226g): Its robust flavor is perfect for a bold cheese sauce.
- 1 cup freshly grated Parmesan cheese, divided (55g): Adds a nutty, salty flavor that enhances the dish.
- 1 cup breadcrumbs (80g): For that satisfying crunchy topping that contrasts the creamy pasta beautifully.
How to Make Butternut Squash Mac and Cheese
- Preheat the oven to 375 degrees F (190°C).
- Heat a medium saucepan over medium heat. Add 2 tablespoons of olive oil, the onion, and 1/2 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 heat and transfer to a blender.
- Add the milk to the blender. Vent the top to release steam and cover loosely with a towel. Puree until smooth, about 30 seconds. Alternatively, use an immersion blender in the pot.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook for 1 minute less than the package instructions. Drain and return to the pot.
- Return the squash mixture to low heat. Gradually add the cheddar and 3/4 cup of Parmesan in batches, stirring until melted. Pour over the pasta and stir to coat.
- In a small bowl, mix breadcrumbs with the remaining 2 tablespoons of olive oil, the remaining 1/4 cup of Parmesan, and 1/4 teaspoon of black pepper. Stir to coat.
- Transfer pasta to a greased 9×13-inch casserole dish. Sprinkle breadcrumb mixture on top. Bake for 15-20 minutes until bubbling and the breadcrumbs are toasted. Let rest for 5 minutes before serving.
How to Serve Butternut Squash Mac and Cheese
Serve this scrumptious dish in a large bowl and sprinkle with extra Parmesan if desired. A side of roasted vegetables or a simple green salad balances the richness of the mac and cheese beautifully. For an extra touch, pair it with a light white wine or a warm apple cider!
How to Store Butternut Squash Mac and Cheese
If you have leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven at 350 degrees F (175°C) until warmed through. For a creamier texture, consider adding a splash of milk when reheating.
Tips to Make Butternut Squash Mac and Cheese
- Season the squash: Don’t hesitate to season the butternut squash mixture with a bit more salt and pepper before blending for enhanced flavor.
- Cheese options: Feel free to mix cheeses! A combination of gouda or mozzarella can create a creamy texture.
- Breadcrumb topping: For a crispy topping that packs a punch, add some herbs or spices to the breadcrumb mixture, like dried thyme or garlic powder.
Variations and Substitutions
- Dairy-free option: Use coconut milk instead of whole milk and a blend of dairy-free cheese alternatives.
- Veggie boost: Add spinach or kale to the sauce for extra nutrients and a pop of color.
- Protein-packed: Stir in some cooked chicken or sausage for a heartier meal.
Frequently Asked Questions
Can I make Butternut Squash Mac and Cheese ahead of time?
Absolutely! You can prepare the dish, assemble it in the casserole dish, and cover it with aluminum foil. Store it in the refrigerator for up to a day before baking. Just remember to add a few extra minutes to the baking time if it’s cold from the fridge.
Can I freeze Butternut Squash Mac and Cheese?
Yes, it freezes well! Just make sure to cool it completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the fridge and reheat in the oven.
Is there a vegan version of this recipe?
Yes! You can substitute the cheese with plant-based cheese alternatives, use almond or oat milk instead of whole milk, and skip the breadcrumbs or use vegan breadcrumbs.
What type of pasta is best for mac and cheese?
Short pasta such as elbow macaroni, large shells, or mini penne works best because they hold onto the creamy sauce nicely.
How can I make this recipe spicier?
If you love a bit of heat, add some cayenne pepper or red pepper flakes into the butternut squash mixture while it simmers for an extra kick!
Butternut Squash Mac and Cheese
Ingredients
For the sauce
- 4 tablespoons olive oil, divided Used for sautéing and topping.
- 1 small yellow onion, chopped (200g) Adds a sweet and savory base.
- 1/2 teaspoon salt Enhances the natural flavors.
- 2 cloves garlic, chopped Adds aromatic flavors.
- 4 cups peeled and diced butternut squash (1 pound, 450g) The star ingredient.
- 1 1/2 cups vegetable broth (360mL) Adds depth to the sauce.
- 1/2 teaspoon ground black pepper Adds warmth and spice.
- 1 pinch nutmeg Brings a subtle fall warmth.
- 1 cup whole milk (240mL) Enhances creaminess.
- 1 pound short pasta (such as elbow macaroni) (450g) Holds the cheese sauce well.
- 8 ounces sharp cheddar cheese, grated (226g) Provides robust flavor.
- 1 cup freshly grated Parmesan cheese, divided (55g) Adds nuttiness.
- 1 cup breadcrumbs (80g) For a crunchy topping.
Instructions
Preparation and Cooking
- Preheat the oven to 375 degrees F (190°C).
- In a medium saucepan over medium heat, add 2 tablespoons of olive oil, chopped onion, and salt. Cook for 5 minutes until softened. Add garlic and cook for another 2 minutes.
- Add diced butternut squash, vegetable broth, black pepper, and nutmeg. Bring to a simmer, cover, and cook for about 15 minutes until the squash is fork-tender. Remove from heat and transfer contents to a blender.
- Add whole milk to the blender, vent the top, and blend until smooth, about 30 seconds or use an immersion blender directly in the pot.
- In a large pot, bring salted water to a boil. Add pasta and cook for 1 minute less than package instructions. Drain and return to the pot.
- Return the squash mixture to low heat, gradually stir in grated cheddar and 3/4 cup of Parmesan until melted. Pour the cheese sauce over the pasta and stir to coat.
- In a small bowl, mix breadcrumbs with remaining 2 tablespoons of olive oil, remaining 1/4 cup of Parmesan, and black pepper.
- Transfer pasta mixture to a greased 9×13-inch casserole dish, sprinkle breadcrumb mixture on top, and bake for 15-20 minutes until bubbling and breadcrumbs are toasted. Let rest for 5 minutes before serving.
