Description

Indulge in the comforting flavors of Butternut Squash Mac and Cheese, a perfect dish for cozy fall evenings. This creamy pasta bake combines the natural richness of butternut squash with sharp cheddar cheese, creating a velvety sauce that coats each shell beautifully. Infused with fresh sage and a hint of nutmeg, this recipe not only tantalizes your taste buds but also adds a splash of vibrant color to your plate. Ideal for family gatherings or as a satisfying weeknight dinner, this dish promises to impress and satisfy.

Ingredients

Scale

1 pound butternut squash (half of a small/medium squash)
16 ounces medium shell pasta
3 tablespoons unsalted butter
1 clove garlic (minced)
5 fresh sage leaves (chopped, optional)
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon ground nutmeg
1 cup low sodium vegetable broth
1 cup milk
4 ounces sharp white cheddar cheese (shredded)
4 ounces sharp cheddar cheese (shredded)

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Instructions

Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
Peel, seed, and cube butternut squash. Steam or boil until tender (10-15 minutes) and blend until smooth.
In the same pot, melt butter over medium heat. Sauté minced garlic until fragrant, then stir in chopped sage if using.
Whisk in flour to create a roux; cook for about a minute. Gradually add vegetable broth while whisking until thickened.
Mix in milk, ground nutmeg, salt, and pepper. Remove from heat and stir in shredded cheeses until melted. Fold in pureed butternut squash.
Preheat oven to 350°F (175°C). Combine cooked pasta with cheese mixture in a baking dish. Bake uncovered for 20-25 minutes until bubbly on top.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 406
Sugar: 4g
Sodium: 610mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 17g
Cholesterol: 51mg