Description
This Butternut Squash Mac and Cheese is the perfect blend of creamy, cheesy goodness with the rich, nutty flavor of roasted squash. A cozy, vegetarian meal or side dish, this fall-inspired comfort food is packed with flavor and made with wholesome ingredients.
Ingredients
Scale
- 1.5 lbs butternut squash, peeled and cubed (about 4 cups)
- Cooking oil spray
- Kosher salt and pepper, to taste
- 10 oz elbow macaroni (or protein pasta)
- 2 tbsp olive oil
- 2-3 garlic cloves, minced
- 1 1/2 tbsp gluten-free flour (or all-purpose flour)
- 2 cups milk of choice
- 1 cup shredded cheddar cheese
- 1/4 cup grated parmesan
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Spread the cubed butternut squash onto the pan, spray with cooking oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender.
- Meanwhile, cook the pasta in salted water according to package directions until al dente. Drain and set aside.
- In a saucepan over medium heat, heat the olive oil and sauté the garlic for 30 seconds. Stir in the flour and cook for another 30 seconds.
- Gradually whisk in the milk, ensuring there are no lumps. Let it bubble for 5 minutes, stirring occasionally, until slightly thickened.
- Stir in the shredded cheddar cheese and whisk until melted.
- Transfer the cheese sauce to a blender, add half of the roasted butternut squash, and blend until smooth.
- In a large baking dish, combine the cooked pasta, cheese sauce, and remaining roasted butternut squash. Stir to coat evenly.
- Sprinkle parmesan on top and bake at 400°F for 25 minutes, or until bubbly and golden.
- Serve hot and enjoy this cozy, cheesy comfort food!
Notes
- Dairy-Free Option: Use plant-based milk and dairy-free cheese.
- Extra Creaminess: Blend in a spoonful of Greek yogurt or sour cream.
- Add Protein: Stir in shredded chicken or crispy bacon.
- For a Crispy Topping: Sprinkle with panko breadcrumbs before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 8g
- Sodium: 560mg
- Fat: 18 g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 25mg