Butternut Squash Mac and Cheese

Butternut squash mac and cheese is just as creamy and cheesy as the original, but it sneaks in some extra veggies thanks to the addition of everyone’s favorite winter squash!

Prep Time40

Cook Time10

Total Time50

Course: Dinner, Side Dish

Cuisine: American

Keyword: butternut squash mac and cheese, healthy mac and cheese, vegan mac and cheese

Servings: servings

Calories: 645kcal

Author: Alyssa

Ingredients

1 pound roasted butternut squash 450 g
½ pound pasta (gluten free if needed) 250g
2 tablespoons olive oil divided
2 chopped cloves of garlic
1 medium shallot minced
1 ½ cup whole milk
5 ounces grated cheddar cheese 150 g
4 ounces grated parmesan cheese, divided 120 g
1 teaspoon garlic powder
1 teaspoon onion Powder
Salt and pepper to taste

Instructions

Wash the squash, cut it in half, scoop out the seeds with a spoon. Brush with a spoonful of olive oil and bake in the oven at 350ºF for 30-40 minutes, until fork-tender. They should be nice and light golden brown when done.
Let it cool slightly, then scoop from the skin. You will need 1 pound of baked squash for the sauce, the rest could be frozen for later.
Cook your favorite pasta according to the package instructions.
While the pasta is cooking, heat 1 tablespoon of olive oil in a small saucepan, add chopped garlic and minced shallot. Sauté on medium heat for 1 minute, until fragrant.
Add 1 cup of milk, grated cheddar, half of the Parmesan, baked squash, spices and salt. Blend with an immersion blender until the mixture is smooth and consistent.
If you do not have an immersion blender, heat milk with the oil and garlic and pour it into the blender bowl, adding cheese and squash, spices and salt.
Return the butternut squash mixture back to the sauté pan over medium-high heat for 1 minute, stirring.
Taste and season the sauce with salt and pepper as needed (about 1/2 teaspoon salt and 1/4 teaspoon black pepper).
Mix the finished sauce with pasta and serve with more grated parmesan on top.
Optionally garnish with basil.

Notes

For a vegan option use:

1 pound (450 g) roasted butternut squash
1/2 pound (250g) pasta (gluten free if needed)
2 tablespoons olive oil (divided)
2 chopped cloves of garlic
1 medium shallot, minced
1 1/2 cup unsweetened plant milk (almond or soy works better)
5 ounces (150 g) vegan cheddar cheese, grated
2 tbsp nutritional yeast (or 4 ounces vegan parmesan)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Nutrition