Indulge in this Butternut Squash Mac and Cheese! Creamy and bursting with the rich flavor of roasted butternut squash, this cheesy delight takes mac and cheese to a whole new level!
Preheat the oven to 400 degrees. Remove the seeds from the butternut squash and place it flesh side down on a greased baking sheet. Bake for 45 minutes.
Meanwhile, in the bottom of another large saucepan or Dutch oven, add the olive oil and the butter. Let the butter melt.
Add the chopped onions and let that sauté for a 2-3 minutes until the onions are translucent. Once they are soft, add the flour and mix. Cook that for 2-3 minutes.
Add the vegetable broth and the milk to the pan. Lower the heat on the stove to low so the mixture does not boil.
When the butternut squash is cool enough to handle, scoop the flesh out of the peel. Add the squash to the pot with the milk mixture. Blend until smooth with an immersion blender.
Add the cooked pasta to the pot with the butternut squash sauce. Mix to combine. Serve immediately or place the pasta in a 9x13 pan, top it with some more cheese, and bake.