Butternut Squash Mac (Printable Version)

Rich and creamy mac with roasted butternut squash and a blend of sharp cheeses.

# What You Need:

→ Pasta

01 - 12 oz elbow macaroni or small shells

→ Butternut Squash

02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 tsp nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and pepper, to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated Parmesan cheese

# Directions:

01 - Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, and black pepper. Arrange on a baking sheet and roast for 20 to 25 minutes until tender and caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
03 - Combine roasted squash and 1/2 cup of milk in a blender or food processor. Puree until smooth.
04 - In a large saucepan over medium heat, melt butter. Stir in flour and cook for 1 to 2 minutes until lightly golden.
05 - Whisk in remaining 1 1/2 cups milk gradually, stirring until sauce thickens, about 3 to 4 minutes.
06 - Add squash puree, cheddar, Gruyère, nutmeg, and Dijon mustard to sauce. Stir until cheese melts and mixture is smooth. Season with salt and pepper.
07 - Add cooked pasta to cheese sauce and stir until evenly coated.
08 - Transfer mixture to a lightly greased baking dish. Combine panko, melted butter, and Parmesan. Sprinkle on top and broil for 2 to 3 minutes until golden and crisp.
09 - Serve warm, optionally garnished with extra cheese or fresh herbs.

# Expert Advice:

01 -
  • The roasted squash adds natural sweetness and creaminess without any cream, which feels like a small victory in the kitchen.
  • It tastes fancy enough to impress people at dinner but comes together faster than ordering takeout.
  • The nuttiness of Gruyère paired with sharp cheddar creates a depth that keeps you coming back for seconds.
02 -
  • Don't skip roasting the squash; boiling or steaming it leaves you with watery, bland results that won't caramelize properly.
  • Keep your heat at medium when building the sauce; rushing it with high heat can break the emulsion and leave you with a grainy texture.
  • If your sauce seems too thick, thin it with a splash of milk rather than adding more butter; thickness is usually just concentration, not creaminess.
03 -
  • Make the sauce while the squash roasts so everything comes together at the same time and the pasta doesn't sit around getting starchy.
  • If you're broiling the panko topping, watch it like a hawk because breadcrumbs go from golden to burnt in about 30 seconds under direct heat.
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