Creamy Butternut Squash Mac n Cheese
{serves about 6}
1 large butternut squash, peeled and cut into 1/2 in cubes {about 5 C precooked}
generous drizzle of extra virgin olive oil {about 1 TBS}
generous sprinkle of fine sea salt {about 1 TBS}
1 TBS crushed garlic
1 C whole milk
1 teaspoon black pepper
dash chili powder
1 teaspoon ground nutmeg
2 teaspoons ground mustard
2 C shredded sharp cheddar {8 oz}
2 1/2 C shredded pecorino {8 oz}
1 lb pasta
well salted boiling water
cook for only 1/2 time so the pasta is still firm
1. Preheat the oven to 400 degrees F. Place the cubed squash on a roasting pan and toss well with a generous drizzle of EVOO, salt and garlic. Roast for 30-40 minutes or until the squash is tender and slightly beginning to brown on the edges. While waiting, shred the cheese and set aside.
2. Cook the pasta in well-salted boiling water for half the time the directions call for. It should still be semi-firm when you take it off the heat. The pasta will finish cooking while the mac n cheese bakes! Drain and set aside.
3. In a blender or food processor, blend the hot butternut squash with the milk until completely smooth. It should be a nice thick consistency.
4. Turn the oven down to 350 degrees F.
Pour the squash into the same pot used to cook the pasta {to save yourself washing extra dishes!} on low heat with the 2 C of sharp cheddar and 1 C of pecorino. Stir to combine and allow the cheeses to melt into the squash. Add in the spices and pasta; combine. Pour into a buttered 15 x10 inch baking dish {or of similar size} and sprinkle the remaining 1 1/2 C of pecorino on the top. Bake uncovered for about 30 minutes or until the cheese on top is bubbling. So yummy! Serve with a bottle of wine and green salad or vegetable. Enjoy!
Lorraine says
Looking forward to making this, looks so delish
snappystreet says
This looks SO tasty!!
Chelsea Edwards says
This looks great! There's a BHG butternut squash mac and cheese with bacon and gruyere that we love! I make it quite a bit during the fall! http://www.bhg.com/recipe/butternut-squash-mac-and-cheese/
Marshall says
I had never seen a recipe for this before I made it and now realize there's soo many yummy ones! Thank you for sending this one!
Michelle {lovely little things} says
One of my favorite dishes this time of year!
Hana R says
This recipe was on the bethenney show!
Marshall says
Hahah I must live under a rock. I don't even know what that show is… but then again, we don't own a tv and live on an island… ๐
AM says
What a great idea!
Caroline says
My jaw always drops when I visit your blog ๐ You always offer such PRETTY & delicious-looking recipes!
Marshall says
aw! thanks Caroline!
Suzy says
I will be making this. YUM! You little chef, you.
Melissa Marie Head says
This looks and sounds delic!
Caravan Sonnet says
This looks pretty and absolutely delicious! Quick question: have you worked with any gluten free noodles that you would recommend? Since I have celiac I have to eat a gluten free diet and would love to know if you have had any experience with yummy ones?? ๐ Thanks lady!
๐ Rebecca
Marshall says
yes! I've made the quinoa pasta before and just made sure to salt the boiling water well and use olive oil for more flavor – it was really good! ๐
Melanie Fontaine says
It's such a great idea to use the Squash as a roux! I must remember this for the future. I love ways to make naughty dishes a little less naughty! ๐ This really would be great for Thanksgiving!
Maureen SIM says
Yum! This sounds amazing!
brittany says
totally the next martha!! ๐ [except better!!] this looks amazinggggg!
Erica says
yumm! definitely making this dish ๐
Alyssa says
Hi Amanda! I'm a Santa Barbara girl who loves reading your blog — and trying your recipes!! I made this last night for some friends and it was super good and not too hard to make either!! Love squash recipes — thanks so much for posting a great new fall favorite for me ๐