Creamy Butternut Squash Mac and Cheese Recipe Delight

You know that moment when you take the first bite of a dish, and it’s like a warm hug on a chilly day? That’s exactly what butternut squash mac and cheese delivers. Picture this: creamy, cheesy goodness enveloping tender pasta, all while the sweet, nutty flavor of roasted butternut squash sneaks in to steal the show. The aroma wafts through your kitchen like an enchanting spell, inviting everyone to gather around the table.

Now imagine hosting friends for game night or cozying up on a rainy afternoon with nothing but a bowl of this delightful comfort food. The laughter echoes as everyone digs in, and before you know it, you’ve created memories alongside deliciousness. Butternut squash mac and cheese is not just a recipe; it’s an experience that brings warmth to any occasion.

I remember the first time I made this dish; my kids’ eyes lit up like it was Christmas morning when they took their first bites.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm and heavy squash for optimal sweetness; roasting enhances its natural flavor beautifully.

• Pasta: Use your favorite type—elbow macaroni or cavatappi works wonderfully for holding onto the cheesy sauce.

• Cheese Blend: A mix of sharp cheddar and creamy mozzarella creates depth and melt-in-your-mouth goodness.

• Milk: Whole milk adds creaminess; feel free to substitute with plant-based milk if desired.

• Butter: Unsalted butter gives that rich flavor base for your sauce; don’t skimp on it!

• Garlic Powder: A sprinkle adds warmth; fresh garlic can also be used for an extra punch.

• Nutmeg: Just a pinch elevates the flavor profile—trust me on this one!

• Panko Breadcrumbs: For that irresistible crunchy topping; toast them in butter for extra richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces, then toss with olive oil and salt. Spread evenly on a baking sheet. Roast until fork-tender, about 25-30 minutes.

Cook the Pasta: In a large pot of boiling salted water, cook your pasta according to package instructions until al dente. Drain and set aside while you work on that glorious cheese sauce.

Create the Cheese Sauce: In a medium saucepan over medium heat, melt butter until bubbly. Stir in flour to create a roux, cooking for about two minutes until golden brown. Gradually whisk in milk until smooth and thickened.

Add the Cheeses and Spices: Remove from heat, then stir in shredded cheeses until melted and creamy. Sprinkle in garlic powder and nutmeg for that comforting aroma that fills your kitchen.

Combine Everything Together: Fold roasted butternut squash into the cheese sauce along with cooked pasta, ensuring every piece is coated with cheesy goodness. Pour into a greased baking dish.

Add Crunchy Topping: Mix panko breadcrumbs with melted butter (because why not?). Sprinkle generously over the pasta mixture for that crunchy texture contrast when baked.

Bake Until Golden Brown: Bake at 350°F (175°C) for 20-25 minutes or until bubbling and golden brown on top. Let cool slightly before serving—it’s hard to resist diving right in!

And there you have it! Your deliciously creamy butternut squash mac and cheese awaits!

Perfecting the Cooking Process

Start by roasting the butternut squash until tender. While it roasts, cook the pasta separately, then blend with roasted squash and cheese for the ultimate creamy texture.

Add Your Touch

Feel free to swap in different cheeses like gouda or add spices such as nutmeg for warmth. You can even toss in some spinach for extra color and nutrition.

Storing & Reheating

Store leftover butternut squash mac and cheese in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop, adding milk if necessary for creaminess.

Sometimes I whip up butternut squash mac and cheese for gatherings, and it always gets rave reviews—who knew veggies could be this popular?

FAQ

Can I use frozen butternut squash?

Absolutely! Just thaw it first before roasting or blending for a smoother consistency.

What type of pasta works best?

Cavatappi or shells are perfect as they hold onto the cheesy sauce beautifully.

Is this dish suitable for meal prep?

Yes! It stores well and tastes even better after flavors meld together overnight.

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Butternut Squash Mac and Cheese

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Butternut squash mac and cheese is the ultimate comfort food, combining creamy, cheesy pasta with the sweet, nutty flavor of roasted butternut squash. This dish offers a delightful twist on a classic favorite, making it perfect for cozy evenings or gatherings with friends. With its rich flavors and vibrant hues, this recipe not only satisfies your taste buds but also provides a sneaky way to incorporate veggies into your meal. Get ready to enjoy a warm hug in a bowl!

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups butternut squash (peeled and cubed)
• 8 oz elbow macaroni
• 1 cup sharp cheddar cheese (shredded)
• 1 cup mozzarella cheese (shredded)
• 1 cup whole milk
• 3 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• 1/4 tsp nutmeg
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and salt, spread it on a baking sheet, and roast for 25–30 minutes until tender.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan over medium heat, melt butter until bubbly. Stir in flour and cook for about two minutes until golden brown.
4. Gradually whisk in milk until the mixture thickens. Remove from heat and stir in shredded cheeses until melted.
5. Add garlic powder, nutmeg, roasted butternut squash, and cooked pasta to the cheese sauce; mix well.
6. Pour into a greased baking dish and top with panko breadcrumbs mixed with melted butter.
7. Bake at 350°F (175°C) for 20–25 minutes until bubbling and golden brown.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 460
• Sugar: 6g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 60mg