Butternut Squash Mac & Cheese recipe
Experience the ultimate comfort food with a seasonal twist: Butternut Squash Mac & Cheese. This recipe infuses creamy mac & cheese with the rich sweetness of butternut squash, creating a velvety, luscious sauce that perfectly complements the fall season.
The subtle notes of fresh thyme and a touch of cayenne elevate this dish, adding depth and warmth. With cheddar and tangy goat cheese melting into every bite, each mouthful is a blend of classic flavor and gourmet flair.
Perfect for cozy nights and family gatherings, this Butternut Squash Mac & Cheese delivers a hidden veggie boost while keeping that rich, creamy goodness you crave.
Butternut Squash Mac & Cheese: Ingredients Section
Butternut Squash
This autumnal favorite brings a natural sweetness and creaminess, creating a rich, velvety base that enhances the sauce with a subtle depth of flavor.
Cheddar & Goat Cheese
A blend of sharp cheddar and tangy goat cheese melts seamlessly into the sauce, adding a balance of classic comfort and gourmet touch to every bite.
Fresh Thyme
Fragrant thyme infuses the dish with a fresh, earthy note, elevating the comforting warmth with a hint of sophistication.
Whole Milk
Essential for achieving a smooth and creamy texture, whole milk helps create the dreamy, luscious sauce that wraps around each pasta shell.
Recipe Tips for Butternut Squash Mac & Cheese
1. Adjusting Sauce Consistency
For a perfectly creamy sauce, blend the butternut squash mixture until smooth before adding it to the pasta. If the sauce appears too thick, use reserved pasta water to achieve your desired consistency. Add it slowly, a splash at a time, stirring continuously until it’s just right. This method keeps the sauce silky and prevents it from clumping.
2. Roasting Fresh Squash for Extra Flavor
While the recipe calls for frozen butternut squash, using fresh roasted squash can deepen the flavor. Simply cut the squash into cubes, drizzle with olive oil, and roast at 400°F for 25-30 minutes until caramelized. This adds a slight smokiness and richness to the sauce. Make sure to blend the roasted squash thoroughly with the other ingredients for a smooth texture.
3. Cheese Variations for Different Tastes
Feel free to experiment with the cheese blend to suit your taste. While sharp cheddar and goat cheese create a balanced flavor, you can swap in Gruyère or smoked gouda for a deeper, more complex profile. For a milder dish, use Monterey Jack or mozzarella. Always adjust the salt levels accordingly when using saltier cheeses to ensure a balanced taste.
What to Serve with Butternut Squash Mac & Cheese
1. Mixed Green Salad
A crisp, refreshing mixed green salad with a light vinaigrette is a perfect contrast to the creamy richness of the mac & cheese. Try adding seasonal apples, walnuts, and a tangy vinaigrette to the salad for an autumn-inspired side. This pairing adds a fresh crunch that balances the smooth, cheesy pasta.
2. Garlic Herb Bread
Nothing pairs better with a creamy pasta dish than warm, crusty garlic herb bread. The bread can soak up the extra cheese sauce, providing a comforting, satisfying bite. Plus, the added garlic and herbs in the bread enhance the subtle thyme notes in the mac & cheese, making every bite more flavorful.
3. Roasted Brussels Sprouts
For a heartier, veggie-packed side, roasted Brussels sprouts are an ideal choice. Toss them with olive oil, salt, and pepper, then roast until crispy. The slight bitterness of the sprouts complements the sweetness of the butternut squash, and their crunch contrasts with the creamy pasta, adding a well-rounded texture to the meal.
FAQ: Butternut Squash Mac & Cheese
1. Can I use fresh butternut squash instead of frozen?
Yes, you can use fresh butternut squash. Simply peel, cube, and steam or roast the squash until tender before blending it into the sauce. Roasting will add an extra depth of flavor to the dish.
2. How can I make this recipe dairy-free?
To make this dish dairy-free, replace the butter with plant-based butter and use almond or oat milk instead of whole milk. Substitute the cheddar and goat cheese with dairy-free cheese alternatives that melt well, such as vegan cheddar and cashew-based cheese.
3. What type of pasta works best with this sauce?
Short pasta shapes like large shells, penne, or fusilli are ideal as they hold the sauce well, allowing each bite to be filled with creamy goodness. Avoid long pasta like spaghetti, as it may not capture the sauce as effectively.
4. How long does this mac & cheese last in the fridge?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of milk to help revive the creaminess. Avoid overheating, as it can cause the sauce to separate.
Butternut Squash Mac & Cheese
Ingredients
- 4 cups 20 ounces frozen butternut squash cubes
- 1 pound large shells or preferred short pasta
- 4 tablespoons butter
- 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper
- 1 teaspoon chopped fresh thyme
- 4 ounces shredded cheddar cheese
- 4 ounces goat cheese
Instructions
- Step 1:
- Fill a large pot with water, add salt, and bring it to a boil over high heat.
- Step 2:
- In a large skillet, combine the frozen butternut squash and 1/4 cup water over medium-high heat. Cover and cook, stirring occasionally, until the squash is tender, about 5 to 7 minutes. Uncover and continue to stir until the liquid evaporates, approximately 2 to 3 minutes.
- Step 3:
- Stir in the butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the butter melts. Add the flour, stirring continuously to blend. Cook, stirring constantly, for 2 to 3 minutes until the mixture thickens and the flour is cooked through. Gradually pour in the milk, stirring all the while. Incorporate the garlic powder, a pinch of cayenne pepper, and fresh thyme. Bring the mixture to a gentle simmer. Add the cheddar and goat cheese, stirring until fully melted. Remove from heat and let it cool slightly.
- Step 4:
- Add the pasta to the pot of boiling water and cook until just shy of al dente, about 3 minutes less than the package instructions indicate. Drain, reserving 1/2 cup of the pasta water, and return the pasta to the pot.
- Step 5:
- Transfer the squash mixture to a blender and puree until smooth. The resulting sauce should yield just over 4 cups.
- Step 6:
- Place the pot with the drained pasta over medium-low heat. Gradually stir in the butternut squash sauce until the pasta is evenly coated. Let the mixture cool for about 5 minutes to thicken. If the sauce seems too thick, add reserved pasta water in small increments until you reach your desired consistency.
