Butternut Squash Mac (Printable Version)

Delight in a creamy dish combining roasted squash and melted cheeses for cozy, flavorful comfort.

# Ingredient List:

→ Pasta

01 - 12 oz elbow macaroni or small shells

→ Butternut Squash

02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 tsp ground nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and pepper, to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated Parmesan cheese

# How-To Steps:

01 - Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
03 - In a blender or food processor, puree the roasted squash with 1/2 cup of milk until smooth.
04 - Melt butter in a large saucepan over medium heat. Stir in flour and cook for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in remaining 1 1/2 cups milk, stirring constantly until thickened, about 3 to 4 minutes.
06 - Add pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard. Stir until cheese melts and sauce is smooth. Season with salt and pepper to taste.
07 - Add cooked pasta to cheese sauce and mix until evenly coated.
08 - Transfer mixture to a lightly greased baking dish. Combine panko, melted butter, and Parmesan; sprinkle evenly on top. Broil 2 to 3 minutes until golden and crispy.
09 - Serve hot, garnished with extra cheese or chopped herbs if desired.

# Expert Tips:

01 -
  • It tastes like autumn gave you a hug but made it creamy and cheesy instead of sad and fleeting.
  • The roasted squash sneaks in natural sweetness that balances the savory cheese in a way that feels almost magical.
  • It's vegetarian but so deeply satisfying that nobody at the table will notice or care that there's no meat.
02 -
  • Don't skip the roasting step for the squash—boiled or steamed squash tastes watery and sad, but roasted squash becomes concentrated and sweet.
  • Add milk slowly to your roux and keep whisking constantly or you'll end up with lumps no amount of extra stirring can fix.
  • Taste the sauce before you're done and adjust the seasonings because underseasonded cheese sauce is tragic and preventable.
03 -
  • Make the squash puree a day ahead if you want to simplify your cooking night—it keeps perfectly in the refrigerator and actually develops more flavor overnight.
  • If your sauce breaks or looks grainy, don't panic, just blend a small amount of it with a splash of fresh milk and whisk it back in to smooth everything out.
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