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    Home » Lunch & Dinner

    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

    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

    📖 Recipe

    Roasted Butternut Squash Mac and Cheese
    Print Recipe Pin Recipe

    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!
    5 from 1 vote
    Prep time: 15 minutes mins
    Cook time: 45 minutes mins
    Total time: 1 hour 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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