Macaroni and cheese may not sound like a traditional Thanksgiving side if you hail from New England. But in the South, it’s a staple! This recipe has an autumnal twist, using butternut squash in the sauce and roasted squash mixed in. We used zucca pasta, which both looks like pumpkins and has a habit of filling up with sauce! However, if you want something more traditional, you can use macaroni.
On the Ingredients
- Winter squash come in many different varieties, but they all originate in the Americas. They are 90% water but are also nutrient dense and high in fiber. Some possible health benefits include improving gut health and blood pressure. (Read more on the health benefits.)
Butternut Squash Mac & Cheese Bake
6
servings20
minutes1
hour20
minutes1
hour40
minutesMacaroni and cheese may not sound like a traditional Thanksgiving side if you hail from New England. But in the South, it’s a staple! This recipe has an autumnal twist, using butternut squash in the sauce and roasted squash mixed in. We used zucca pasta, which both looks like pumpkins and has a habit of filling up with sauce! However, if you want something more traditional, you can use macaroni.
Ingredients
16 oz zucca or macaroni pasta (uncooked)
1 lb butternut squash (cubbed)
olive oil
1/2 tsp paprika
1/2 cup butter
1/2 cup all-purpose flour
3 1/2 cups whole milk
15 oz canned butternut squash
1 tsp oregano
1/4 tsp nutmeg
3 1/2 cups shredded cheddar cheese
salt and pepper to taste
1/4 cup chopped parsley
Directions
- Preheat the oven to 350° F.
- Place the butternut squash cubes on a cookie sheet and drizzle with olive oil. Stir the squash to evenly coat in oil and sprinkle with paprika, then salt and pepper to taste.
- Bake for 30-40 minutes, until the squash, is browned and cooked through. Remove the squash and lower the oven heat to 350° F.
- While the squash roasts, cook the pasta as instructed on the box, though drain a little earlier than instructed when the pasta is al dente. Rinse the noodles in cold water and transfer to a mixing bowl.
- In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir vigorously until you have a lump-free, lightly browned paste.
- Add the milk a little at a time while continuing to stir thoroughly, preventing any lumps from forming. When the milk is incorporated, bring the sauce to a simmer, stirring frequently. Add the butternut squash puree, oregano, and nutmeg. Bring to a simmer again and add the cheese, reserving 1 cup to top the casserole.
- Stir the sauce as the cheese melts and the sauce thickens. When the cheese is melted, and the sauce is the consistency of Alfredo, remove from the heat.
- Add the roasted squash and sauce to the mixing bowl with the pasta. Mix thoroughly and taste. Salt and pepper if needed.
- Transfer the mixture to a 9x15” or similarly sized casserole dish. Top with the remaining cheese and bake for 30-40 minutes, until the cheese is melted and golden brown.
- Let the mac and cheese cool for ten minutes before serving, and top with chopped parsley.
