Butternut Squash Mac and Cheese

Name: Butternut Squash Mac and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1¼ lb Butternut Squash; 1 tbsp Olive Oil; 2½ tsp Salt; 12½ oz Macaroni; 1⅔ cups Milk; 1 tsp Dijon Mustard; ¼ tsp Black Pepper; 5½ oz Cheddar Cheese

By Eatpace

Roasted butternut squash blends into a smooth cheddar sauce for stovetop macaroni. Roast the squash while the pasta water heats to have dinner ready in about 40 minutes.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 634; kcal per serving
Protein: 25g; per serving

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Macaroni coated in orange butternut squash and cheddar sauce in a bowl.

40 min

Ingredients

8 ingredients

4 servings

1¼ lb Butternut Squash, peeled and cut into 1-inch cubes (About 600 g after peeling and seeding)
1 tbsp Olive Oil
2½ tsp Salt (Divided)
12½ oz Macaroni
1⅔ cups Milk (Plus a splash if needed to loosen the sauce)
1 tsp Dijon Mustard
¼ tsp Black Pepper
5½ oz Cheddar Cheese, shredded (Sharp cheddar)

Contains dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

634 kcal

Protein: 25 g
Carbs: 89 g
Fat: 20 g
Fiber: 6 g

By EatpaceHow we write and check our recipes

Method

6 steps Oven 425°F 10 min prep · 30 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Toss Butternut Squash with Olive Oil and part of the Salt on a large sheet pan, then spread in a single layer.
Step 2. Roast until the squash is tender and browned at the edges, about 25 minutes, turning once. Meanwhile, bring a large pot of water to a boil.
Step 3. Add the rest of the Salt and the Macaroni to the boiling water when the squash has about 10 minutes left. Cook until just tender, about 8 minutes or according to the package, then drain.
Step 4. Blend the roasted squash with Milk, Dijon Mustard, and Black Pepper until smooth. Vent the blender lid and cover it with a towel to let steam escape.

Cook

Step 5. Pour the sauce into the empty pasta pot over medium-low heat. Stir until steaming, about 2 minutes, then turn off the heat and stir in Cheddar Cheese until melted.

Finish & serve

Step 6. Fold the drained macaroni into the sauce. Add a splash of milk if needed to loosen it, then taste and serve.

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Tips

Good to know

Shred the cheddar from a block and add it off the heat for a smoother sauce.

Leftovers

Refrigerate leftovers for up to 3 days and reheat gently with a splash of milk.

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