Roasted Butternut Squash Mac and Cheese
This Roasted Butternut Squash Mac and Cheese is a creamy, cheesy comfort dish with a healthy twist. Roasting the squash adds natural sweetness and depth of flavor, making it the perfect cozy meal for fall.
Yield: 4
Calories: 380kcal
Equipment
- Baking sheet
- Large pot
- Saucepan
- Blender or immersion blender
- Whisk
- Baking dish (optional, for baked version)
Materials
- 1 medium butternut squash peeled, seeded, cubed
- 2 tbsp olive oil
- Salt and black pepper to taste
- 12 oz elbow macaroni or pasta of choice
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk whole or 2%
- 1 cup vegetable broth
- 1 tsp garlic powder
- ½ tsp paprika
- 2 cups sharp cheddar cheese shredded
- ½ cup Parmesan cheese grated
- Optional topping: breadcrumbs mixed with melted butter and herbs
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
- Meanwhile, cook pasta in salted boiling water according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Cook for 1–2 minutes.
- Slowly whisk in milk and broth. Simmer until thickened, about 5 minutes.
- Add roasted squash to the sauce and blend with an immersion blender (or transfer to a blender) until smooth and creamy.
- Stir in garlic powder, paprika, cheddar, and Parmesan until melted and smooth. Adjust seasoning.
- Combine cooked pasta with the squash-cheese sauce. Mix well.
- (Optional) Transfer to a baking dish, top with breadcrumb mixture, and bake at 375°F (190°C) for 15 minutes until golden and bubbly.
Notes
Nutrition Facts (per serving, approx. 1 cup):
- Calories: 380
- Protein: 14g
- Carbohydrates: 46g
- Fat: 15g
- Fiber: 5g
- Sugar: 6g
- Sodium: 520mg
Nutrition
Calories: 380kcal