Butternut Squash Mac & Cheese

Satisfy your fall cravings with this deliciously creamy Butternut Squash Mac & Cheese. Made with fresh butternut squash, sharp white cheddar, creamy gouda, and rigatoni pasta, it truly is the ultimate fall comfort food!

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Prep Time: 1

Servings:

Calories: 466kcal

Author: Cathy Trochelman

Ingredients

1 butternut squash large, about 4 cups cubed
2 Tablespoons salted butter
1 vidalia onion chopped
2 cloves garlic minced
1 1/2 cups chicken broth
1 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/2 teaspoon dried thyme
pinch cayenne pepper
16 ounces dried pasta I used rigatoni
1 1/2 cups white cheddar cheese shredded
1 1/2 cups gouda cheese shredded
2 Tablespoons fresh sage minced
1/4 cup parmesan cheese shredded

Instructions

Roast the squash. To roast: cut the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and place skin side down on a rimmed baking sheet. Bake at 400° for 45 minutes or until fork tender. Use a large spoon to scoop out the flesh.
While the squash is roasting, melt butter in a large stock pot over medium heat. Add the chopped onion and sauté 1 minute. Add the minced garlic and continue sautéing until the onion is translucent.
Add the roasted squash and spices; cook for 3-5 minutes. Remove from heat.
Boil the noodles according to package instructions, until al dente.
While the noodles are boiling, add the squash mixture, chicken broth, and milk to a high power blender or food processor. Blend on high speed 1-2 minutes, until smooth and creamy.
Transfer the squash purée back to the stock pot; heat over medium until warmed through. Add the shredded cheese and stir until completely melted.
Add the drained noodles to the cheese sauce; stir to combine. Garnish with fresh sage and shredded parmesan cheese.

Notes

How to Roast Butternut Squash

*For both methods, I find it easiest to cut into butternut squash once it's been softened a bit. To soften squash, poke it several times with a fork and place in a 400° oven for 10-15 minutes OR a microwave on high for 5 minutes. Once squash is softened and cooled, cut off the stem and slice it lengthwise down the center.

Method 1: Peel each half using a vegetable peeler or knife, then use a large spoon to scoop out seeds and pulp. Cut into cubes, place on a rimmed baking sheet and drizzle with olive oil. Roast at 400° for 20-30 minutes or until fork tender.

Method 2: Use a large spoon to scoop out seeds and pulp. Drizzle each half with olive oil, then roast skin side down at 400° for 45 minutes or until fork tender.

Recipe Variations

Use any shape of noodle you prefer for mac & cheese

Substitute 2 diced shallots for the sweet onion

Use frozen butternut squash in place of fresh

Use any combination of cheese (cheddar, gruyere, smoked gouda, fontina would all work well)

Add additional spices, such as garlic powder, onion powder, smoked paprika, rosemary, or dried sage

Substitute half & half for the whole milk (this will result in an even creamier mac & cheese)

Add any of your favorite fresh herbs

Nutrition