This butternut squash mac and cheese combines roasted butternut squash with cheese, spices, and a splash of heavy cream to make the creamiest sauce to coat the pasta. After roasting the squash, the sauce comes together in a few minutes. It’s simple, comforting, and the perfect twist on a classic mac and cheese.
Butternut Squash Ingredient Notes:
- 1 tablespoon olive oil: For roasting the butternut squash, choose a good quality olive oil for enhanced flavor.
- 1 whole butternut squash: Look for a squash that is firm, with unblemished skin. It should feel heavy for its size, indicating ripeness.
- 1/2 teaspoon diamond kosher salt: Diamond kosher salt has a different crystal size than Morton’s, so if using Morton’s, halve the amount.
- 4 cloves of garlic: Use fresh garlic for the best flavor. You can adjust the quantity based on your preference.
- 1/2 cup heavy cream: Opt for heavy cream vs other dairy for the creamiest version of this sauce. It adds richness to the dish.
- 1/2 cup parmesan: Freshly grated parmesan is recommended for the best flavor. This will make a better sauce than pre-grated.
- 1 cup grated gruyere: Gruyere lends a nutty, slightly sweet taste. Grating it fresh ensures optimal meltiness.
- 1 tsp diamond kosher salt: Again, adjust based on the type of salt you’re using. For Morton’s, use half the amount.
- 1/8 tsp cayenne: Cayenne adds a subtle kick. Adjust to your preferred level of spiciness.
- 1/4 tsp nutmeg: Freshly grated nutmeg provides the best flavor. It complements the squash perfectly.
- 1/4 tsp cracked pepper: Freshly ground pepper offers more flavor. Adjust to taste.
- 2 tablespoons butter: Butter adds a rich, creamy element to the sauce.
- 1 cup chicken stock: Opt for low-sodium chicken stock for better control over the dish’s saltiness.
- 1/2 teaspoon dried sage: Dried sage provides an earthy, savory note. Adjust according to your taste preferences.
- 1 lb of pasta: Choose a pasta shape that holds sauce well, like penne or rigatoni.
Butternut Squash Mac and Cheese Instructions:
- Roasting the Butternut Squash:
- Preheat the oven to 350 degrees Fahrenheit.
- Peel, deseed, and cut the butternut squash into ½” cubes. Place them on a baking sheet, drizzle with olive oil, and sprinkle with ½ teaspoon of salt. Roast in the oven at 350 degrees for about 30 minutes or until the squash is soft.
- Preparing the Sauce:
- Once the squash is cooked, transfer it to a blender along with the garlic, heavy cream, parmesan, gruyere, 1 teaspoon of salt, cayenne, nutmeg, pepper, butter, and chicken stock. Blend until smooth and creamy. Set aside.
- Cooking the Pasta:
- Cook the pasta according to package instructions until it reaches an al dente texture. Just before draining, reserve 1 cup of pasta water and add it to the blender. Blend until well incorporated.
- Combining Pasta and Sauce:
- Strain the pasta and return it to the pot. Pour in the butternut squash sauce.
- Finalizing the Dish:
- Over medium-high heat, stir the mixture continuously for 3-5 minutes until the sauce thickens to a desired consistency. It will continue to thicken as it cools.
Tips for the Best Butternut Squash Mac and Cheese:
- Choosing the Right Squash: Opt for a butternut squash that feels heavy for its size and has a firm, unblemished skin.
- Balancing the Spices: Adjust the cayenne and nutmeg to your taste preference. These spices contribute to the overall flavor profile, so feel free to tweak them.
- Consistency Matters: Once the sauce is added to the pasta, the sauce should be creamy and slightly loose. It will thicken further as it sits.
FAQs:
Q: Can I use pre-cut butternut squash from the store?
A: While pre-cut squash is convenient, it might not be as fresh or flavorful as a whole squash. Freshly cut squash tends to yield a richer, sweeter taste.
Q: How do I reheat leftovers?
A: Gently reheat in the microwave or on the stovetop with a splash of milk or cream to restore creaminess.
Q: Can I freeze Butternut Squash Mac and Cheese?
A: It’s best enjoyed fresh, but you can freeze leftovers. Thaw in the refrigerator and reheat with a little extra cream.
Butternut Squash Mac and Cheese
Servings 4
Ingredients
Roasted Squash
- 1 tablespoon olive oil
- 1 whole butternut squash
- 1/2 teaspoon diamond kosher salt
Sauce
- 4 cloves of garlic
- 1/2 cup heavy cream
- 1/2 cup parmesan
- 1 cup grated gruyere
- 1 tsp diamond kosher salt ½ if morton
- 1/8 tsp cayenne
- 1/4 tsp nutmeg
- 1/4 tsp cracked pepper
- 2 tablespoons butter
- 1 cup chicken stock
- 1/2 teaspoon dried sage
Pasta
- 1 lb of pasta
Instructions
- Preheat the oven to 350 degrees
- Peel, deseed, and cut a butternut squash into ½” cubes. Add the squash onto a cookie sheet and drizzle with olive oil and ½ teaspoon salt. Bake squash 350 for 30 minutes until soft
- After the squash is cooked, add the squash, garlic, heavy cream, parmesan, gruyere, 1 teaspoon salt, cayenne, nutmeg, pepper, butter, and chicken stock into the blender. Blend to combine until creamy. Set aside
- Cook the pasta according to package instructions until al dente. Right before the pasta is done, remove 1 cup pasta water and to the blender and blend.
- Strain the pasta and add it back into the pot with the butternut squash sauce
- Heat the mixture on medium high heat, stirring constantly for 3-5 minutes until the sauce has thickened but is still loose (it will thicken while it sits)
