Butternut Squash Mac and Cheese

5 from 1 vote

This delicious dish is great for any night of the week. It can be a side or is hearty enough to be eaten as the main course

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Servings: servings

Calories: 615kcal

Author: Lynn Polito

Equipment

Ingredients

1 Butternut Squash 2 Cups cooked
1 tablespoon Olive Oil
2 tablespoon Butter
1 Onion Chopped
3 tablespoon Flour
1 cup Whole Milk
2 cups Vegetable Broth
1 ½ teaspoon Ground Mustard
1 box Whole Wheat Pasta I used Penne
2 ½ cups Sharp Cheddar Shredded

Instructions

Preheat the oven to 400 degrees. Wash the butternut squash and cut the ends off. Cut the squash lengthwise and discard all of the seeds that are on the inside by scooping them out with a spoon. Oil a baking sheet and place the squash flesh side down on the baking sheet. Bake in the oven for 45 minutes, until the squash is soft. Let that cool a bit so it is easy to handle.
While the squash is cooling, fill a large pot with water and place that on the stove to boil.
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 translucent, add the 3 tablespoons of flour and mix that around. Cook that for 2-3 minutes until the flour just starts to cook.
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 with a large spoon. Use a knife to cut off some of the skin if it gets left on the squash. Place the squash into the pot with the milk mixture and let that cook for about 10 minutes. With an immersion blender, blend the mixture until smooth.
Salt the water for the pasta and add the box of pasta. Give that a little stir and let that cook according to the box instructions.
When the pasta is done cooking, drain it and place it in the pot with the butternut squash sauce. Mix everything around so it is combined. You could either serve it just like this out of the pot, or you could place it in a 9x13 pan, top it with some more cheese, and bake it for about 15 minutes to allow the cheese on top to brown. Serve immediately.

Notes

If you do not have a fresh butternut squash, you can use a bag or box of butternut squash instead.
Use your favorite type of pasta in this recipe. Penne or rigatoni is class, but you can use shells or farfalle too.
This is a great make ahead meal too! Put the pasta together and place it in a baking dish. Cover it with plastic wrap or aluminum foil and when you are ready to bake it, remove the plastic wrap and bake until warm.

Nutrition