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    Home » Lunch & Dinner » Roasted Butternut Squash Mac and Cheese

    Roasted Butternut Squash Mac and Cheese

    Published: Nov 2, 2020 » Modified: Jun 8, 2021 by Haley » This post may contain affiliate links

    JUMP TO RECIPE PRINT RECIPE

    Roasted butternut squash mac and cheese is so luxurious and creamy topped with sage breadcrumbs for a perfect crunch and herby flavor. The most delicious gooey cheese sauce with plenty of onions and garlic – you're seriously going to love this one. A great easy fall dinner!

    Roasted Butternut Squash Mac and Cheese

    INGREDIENTS FOR THIS MAC & CHEESE:

    • Dry pasta (shells, preferably!)
    • Butternut squash
    • Yellow onion
    • Garlic
    • Flour
    • Whole milk
    • Heavy cream
    • Sharp cheddar cheese
    • Unsalted butter
    • Panko bread crumbs
    • Fresh sage
    • Red pepper flakes

    KITCHEN EQUIPMENT YOU'LL NEED:

    • Cutting board
    • Chef's knife
    • Large baking sheet
    • Blender or food processor
    • Wood spoon/spatula
    • Whisk
    • Large pot x2
    • 9x13 baking dish
    • Roasted Butternut Squash Mac and Cheese
    • Roasted Butternut Squash Mac and Cheese

    HOW TO MAKE THIS ROASTED BUTTERNUT SQUASH MAC AND CHEESE:

    1. Step 1: Roast. Preheat your oven to 450℉. Peel and cube your butternut squash into 1" pieces. Drizzle with 1 tablespoon olive oil and a sprinkle of salt and pepper. Roast for 20 minutes until tender.
    2. Step 2: Puree. Add the roasted butternut squash to a blender or food processor and puree.
    3. Step 3: Pasta. Bring a large pot of salted water to a boil. Cook pasta according to directions until al dente. Drain, don't rinse.
    4. Step 4: Sauté. In a large pot, melt the butter over medium heat. Sauté the garlic, onion, and red pepper flakes for about 3-5 minutes. Then add in the flour and mix together and cook for 1 minute, until lightly golden.
    5. Step 5: Sauce. To the pot, add the whole milk, heavy cream, butternut squash puree, salt & pepper. Bring to a boil and then lower to a simmer stirring occasionally for 5 minutes until slightly thickened. Turn off the heat and add the cheese. Mix in slightly, then add the drained cooked pasta (this will help melt the cheese).
    6. Step 6: Bake. Add the mac and cheese to the baking dish and sprinkle with panko breadcrumbs and chopped sage mixture. Bake for 15 minutes.

    OTHER CREAMY CHEESY RECIPES:

    • Caramelized onion & apple grilled cheese
    • Spinach, cheese & pesto stuffed shells
    • Perfect creamy tomato sauce
    • Creamy pumpkin pasta with sage breadcrumbs
    • Roasted Butternut Squash Mac and Cheese
    • Roasted Butternut Squash Mac and Cheese

    Roasted Butternut Squash Mac and Cheese
    Print Recipe Pin Recipe
    5 from 1 vote

    Roasted Butternut Squash Mac and Cheese

    Roasted butternut squash mac and cheese is so luxurious and creamy topped with sage breadcrumbs for a perfect crunch. The most delicious gooey cheese sauce with plenty of onions and garlic – you're seriously going to love this one. A great easy fall dinner!
    Prep time: 15 mins
    Cook time: 45 mins
    Total time: 1 hr
    Yield: 4 servings
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    INGREDIENTS 

    • 2 cups cubed in 1" pieces (1 ½ cups pureed) - about 1 medium butternut squash
    • 1 lb dry pasta
    • 2 tablespoon unsalted butter
    • 4 cloves garlic
    • ½ yellow onion finely diced
    • 1 teaspoon red pepper flakes
    • 2 tablespoon flour
    • 2 cups whole milk
    • ¼ cup heavy cream
    • 8 oz sharp cheddar cheese shredded
    • ¾ cup panko bread crumbs
    • 1 tablespoon fresh sage chopped

    INSTRUCTIONS

    • Preheat your oven to 450℉. Add the butternut squash to a large sheet tray and drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Roast for 20 minutes until tender. Add to a blender or food processor and puree. 
    • Bring a pot of salted water to a boil and cook your pasta according to package directions until al dente. Drain and set aside. 
    • Meanwhile, in a large pot, melt the butter and sauté the garlic, onion, and red pepper flakes for 3-5 minutes. Add in the flour and cook for 1 minute until lightly golden. 
    • Add in the milk, heavy cream, and pureed butternut squash. Bring to a boil then reduce to a simmer and allow to simmer for 5 minutes, stirring occasionally, until slightly thickened.
    • Add the cheese to the milk/cream mixture and stir to combine. Add in the drained pasta and stir in to finish melting the cheese. 
    • Add the mac & cheese to the baking dish and sprinkle with the panko and chopped sage. Bake for 15-20 minutes until golden brown.

    NUTRITION ESTIMATE PER SERVING

    Calories: 552kcal | Carbohydrates: 25g | Protein: 31g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1246mg | Potassium: 313mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1308IU | Vitamin C: 2mg | Calcium: 600mg | Iron: 2mg
    Course: Main Course
    Cuisine: American
    Keyword: Pasta
    Author: Haley
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings
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    Reader Interactions

    Comments

    1. Lindsey M

      December 04, 2020 at 7:39 am

      5 stars
      This tasted super complicated but it was so easy to make! It was a huge hit at dinner. I also love sage and thought it complemented the roasted squash and sharp cheddar cheese well. Another cold night staple

      Reply
      • Haley

        December 06, 2020 at 11:59 am

        I'm so happy you love this one as much as I do!

        Reply
    2. Lindsey

      December 04, 2020 at 7:42 am

      I forgot to add that I didn't have whole milk on hand, so I used low fat milk and it turned out just fine! It wasn't dry or lacking at all 🙂

      Reply

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