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A white dish with mac and cheese made with added roasted butternut squash.
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5 from 1 vote

Butternut Squash Mac and Cheese

This deliciously cheesy Butternut Squash Mac and Cheese is packed with cozy fall squash and melty cheese, making it a comforting vegetarian meal or side dish to warm up to on cold nights.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Author: Rena

Ingredients

  • 1.5 pound butternut squash peeled and cubed (around 4 cups)
  • Cooking oil spray
  • Kosher salt and pepper to taste
  • 10 ounces elbow macaroni or protein pasta
  • 2 tablespoons olive oil
  • 2-3 garlic cloves minced
  • 1 1/2 tablespoons GF flour
  • 2 cups milk of choice
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated parmesan

Instructions

  • Preheat the oven to 400ºF and line a large sheet pan with parchment paper. Spread the cubed 1.5 pound butternut squashonto the pan and spray with Cooking oil spray. Sprinkle it with Kosher salt and pepper. Bake for 25-30 minutes, or until tender.
    Roasted cubed butternut squash on a sheet pan.
  • Meanwhile, boil the 10 ounces elbow macaroni in salted water according to package directions to al dente. Drain and set aside.
    pasta in a colander for butternut squash mac and cheese.
  • To make the sauce, heat the 2 tablespoons olive oil in a small saucepan over medium heat. Sauté the 2-3 garlic cloves (minced) for 30 seconds, then stir in the 1 1/2 tablespoons GF flour. Add the 2 cups milk of choice little by little and continuously whisk until there are no visible lumps.
  • Allow the sauce to bubble for around 5 minutes to thicken. Stir in the 1 cup shredded cheddar cheese and whisk until incorporated. At this point, the sauce should be thickened to coat the back of your spoon. Don't worry if it's not smooth; it will be perfect after blending.
    Shredded cheese is added to a pot with white sauce for mac and cheese.
  • Transfer the sauce to a blender and add half of the roasted butternut squash. Blend until smooth.
    Pouring milk into a blender with roasted butternut squash.
  • To assemble the dish, add the pasta to a large baking dish. Pour the sauce over and add the remaining half of the roasted butternut squash.
    Pouring sauce over macaroni noodles in a white baking dish.
  • Stir to combine. Sprinkle with 1/4 cup grated parmesan and bake for 25 minutes or until bubbly.
    Butternut squash Mac and cheese in a white casserole dish.

Video

Notes

  • Storing leftovers: Place any leftover pasta in an airtight container in the refrigerator for 3-4 days.
  • Reheating: Before reheating, stir in a bit of milk to make the pasta creamier. Reheat in the microwave in small increments, covered until heated through. Or on low heat on the stovetop until warmed through.

Nutrition

Serving: 1serving | Calories: 359kcal | Carbohydrates: 55g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 614mg | Potassium: 654mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12284IU | Vitamin C: 24mg | Calcium: 282mg | Iron: 2mg