Marshalls Abroad

Fall Life Pasta Verdura

Creamy Butternut Squash Mac n Cheese

I have no idea why it’s taken me this long to think of using butternut squash in a macaroni and cheese. It was incredible! Creamy, with a bubbly top crust of melted cheese.
The butternut squash in this acts as a roux, lending a yummy roasted flavor, super creamy consistency with the melted cheese and a beautiful, natural color. It also gives a boost of fiber, anti-oxidents, folate and beta-carotene, while being low in fat and calories. It is so good for you! I’ll definitely be making it again while squash is in season, and likely as a side for Thanksgiving.

Creamy Butternut Squash Mac n Cheese
{serves about 6}

1 large butternut squash, peeled and cut into 1/2 in cubes {about 5 C precooked}
generous drizzle of extra virgin olive oil {about 1 TBS}
generous sprinkle of fine sea salt {about 1 TBS}
1 TBS crushed garlic
1 C whole milk
1 teaspoon black pepper
dash chili powder
1 teaspoon ground nutmeg
2 teaspoons ground mustard
2 C shredded sharp cheddar {8 oz}
2 1/2 C shredded pecorino {8 oz}
1 lb pasta 
well salted boiling water
cook for only 1/2 time so the pasta is still firm

1. Preheat the oven to 400 degrees F. Place the cubed squash on a roasting pan and toss well with a generous drizzle of EVOO, salt and garlic. Roast for 30-40 minutes or until the squash is tender and slightly beginning to brown on the edges. While waiting, shred the cheese and set aside.

2. Cook the pasta in well-salted boiling water for half the time the directions call for. It should still be semi-firm when you take it off the heat. The pasta will finish cooking while the mac n cheese bakes! Drain and set aside.

3. In a blender or food processor, blend the hot butternut squash with the milk until completely smooth. It should be a nice thick consistency.

4. Turn the oven down to 350 degrees F.
Pour the squash into the same pot used to cook the pasta {to save yourself washing extra dishes!} on low heat with the 2 C of sharp cheddar and 1 C of pecorino. Stir to combine and allow the cheeses to melt into the squash. Add in the spices and pasta; combine. Pour into a buttered 15 x10 inch baking dish {or of similar size} and sprinkle the remaining 1 1/2 C of pecorino on the top. Bake uncovered for about 30 minutes or until the cheese on top is bubbling. So yummy! Serve with a bottle of wine and green salad or vegetable. Enjoy!


Comments

    • Marshall says

      Hahah I must live under a rock. I don't even know what that show is… but then again, we don't own a tv and live on an island… 😉

  10. Caravan Sonnet says

    This looks pretty and absolutely delicious! Quick question: have you worked with any gluten free noodles that you would recommend? Since I have celiac I have to eat a gluten free diet and would love to know if you have had any experience with yummy ones?? 🙂 Thanks lady!
    🙂 Rebecca

    • Marshall says

      yes! I've made the quinoa pasta before and just made sure to salt the boiling water well and use olive oil for more flavor – it was really good! 🙂

  11. Melanie Fontaine says

    It's such a great idea to use the Squash as a roux! I must remember this for the future. I love ways to make naughty dishes a little less naughty! 🙂 This really would be great for Thanksgiving!

  15. Alyssa says

    Hi Amanda! I'm a Santa Barbara girl who loves reading your blog — and trying your recipes!! I made this last night for some friends and it was super good and not too hard to make either!! Love squash recipes — thanks so much for posting a great new fall favorite for me 🙂

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