Butternut Squash Mac Comfort (Printable Version)

Creamy pasta with roasted butternut squash and a blend of cheeses for a warm, satisfying autumn meal.

# Components:

→ Pasta

01 - 12 oz elbow macaroni or small shells

→ Butternut Squash

02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 tsp nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and pepper, to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated parmesan

# Preparation steps:

01 - Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.
03 - In a blender or food processor, puree roasted squash with 1/2 cup of milk until smooth.
04 - Melt butter in a large saucepan over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden.
05 - Gradually whisk in remaining 1 1/2 cups milk, stirring constantly until thickened, about 3–4 minutes. Add pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard. Stir until cheese melts and sauce is smooth. Season with salt and pepper.
06 - Add cooked pasta to sauce and mix until evenly coated.
07 - Transfer mac and cheese to a lightly greased baking dish. Combine panko, melted butter, and parmesan, then sprinkle over top. Broil for 2–3 minutes until golden and crispy.
08 - Serve hot, garnished with additional cheese or chopped herbs if desired.

# Expert Advice:

01 -
  • The squash melts into the sauce so completely that even picky eaters won't notice it's there.
  • It tastes indulgent but sneaks in a vegetable without any guilt.
  • The nutmeg and Dijon add quiet depth that keeps every bite interesting.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Don't skip roasting the squash; steaming or boiling it will make the sauce watery and bland.
  • Use freshly grated cheese instead of pre-shredded; the anti-caking agents in bagged cheese can make the sauce grainy.
  • If the sauce feels too thick, whisk in a splash of milk; if it's too thin, let it simmer for another minute.
  • Watch the broiler closely when toasting the breadcrumbs; they go from golden to burnt in seconds.
03 -
  • Roast the squash a day ahead and store it in the fridge to save time on busy nights.
  • Grate your own nutmeg fresh if you have a microplane; the flavor is brighter and more aromatic.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of cold milk off the heat to bring it back together.
  • For extra richness, swap half the milk for heavy cream, but be prepared for a much heavier dish.
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