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butternut squash mac and cheese
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Butternut Squash Mac and Cheese

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
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
    butternut squash mac and cheese sauce
  • 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.
    butternut squash mac and cheese sauce
  • 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)