Butternut Squash Mac and Cheese
Indulge in the cozy comfort of Butternut Squash Mac and Cheese, a delightful dish that blends creamy butternut squash with sharp cheddar cheese for a rich, velvety texture. This recipe is perfect for fall gatherings or a comforting family dinner, incorporating flavors of fresh sage and nutmeg that add warmth and depth. Not only does it satisfy your cheesy cravings, but it’s also an excellent way to sneak in some nutritious veggies. Easy to prepare and kid-friendly, this delicious pasta bake will quickly become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound butternut squash
- 16 ounces medium shell pasta
- 3 tablespoons unsalted butter
- 1 clove garlic (minced)
- 5 fresh sage leaves (chopped)
- 3 tablespoons all-purpose flour
- 1 cup low sodium vegetable broth
- 1 cup milk
- 4 ounces sharp white cheddar cheese (shredded)
- 4 ounces sharp cheddar cheese (shredded)
Instructions
- Peel and dice the butternut squash into cubes. Boil in salted water for 10-15 minutes until tender. Drain and set aside.
- In the same pot, cook the pasta according to package instructions until al dente, then drain.
- In a skillet, melt butter over medium heat; sauté garlic and sage until fragrant. Stir in flour to form a roux.
- Gradually whisk in vegetable broth and milk, stirring constantly until thickened.
- Combine cooked butternut squash into the sauce, then mix in both cheeses until melted and smooth.
- Add the cheese sauce to the drained pasta, stirring well to coat evenly.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg