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Cozy Friendsgiving Butternut Squash Mac and Cheese

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This creamy, velvety mac and cheese features roasted butternut squash blended into a rich cheese sauce, topped with a crunchy panko-sage crust. It’s the ultimate comfort dish for Friendsgiving or any fall gathering.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs or 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb (450g) cavatappi or elbow macaroni
  • Salt for the pasta water
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 2 cups (480ml) whole milk, warmed
  • 1 cup (240ml) heavy cream, warmed
  • 2 cups (226g) sharp cheddar cheese, shredded
  • 1 cup (113g) Gruyère cheese, shredded
  • 1/2 cup (60g) Parmesan cheese, grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) butternut squash puree (from above)
  • 1 cup (100g) panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1/4 cup (30g) Parmesan cheese, grated
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a rimmed baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until fork-tender and edges caramelize. Let cool 5 minutes, then puree in a blender or food processor until smooth. Set aside (should yield about 1 cup).
  2. While squash roasts, bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente (undercook by 1 minute). Drain, do not rinse.
  3. In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 2 minutes until light golden and nutty (roux).
  4. Slowly pour in warmed milk and cream, whisking constantly. Cook until thickened enough to coat the back of a spoon, about 3-4 minutes. Reduce heat to low.
  5. Add cheeses one handful at a time, stirring until melted before adding the next. Stir in Dijon mustard, garlic powder, smoked paprika, salt, pepper, and butternut squash puree. Adjust seasoning.
  6. Add cooked pasta to the cheese sauce and stir until coated. Pour into a greased 9×13-inch baking dish.
  7. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan, and chopped sage. Sprinkle evenly over the mac and cheese.
  8. Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly. For extra crispy topping, broil 1-2 minutes. Let rest 5 minutes before serving.

Notes

Grate your own cheese for a smooth sauce. Warm milk and cream before adding to roux to prevent lumps. Undercook pasta slightly as it will continue cooking in the oven. Let the dish rest 5 minutes after baking to set the sauce. Can be assembled ahead and frozen unbaked for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, Friendsgiving, fall comfort food, vegetarian mac and cheese, creamy mac and cheese

Find it online: https://sparklespoon.com/cozy-friendsgiving-butternut-squash-mac-and-cheese/