Butternut Squash Mac and Cheese
This Butternut Squash Mac and Cheese is so creamy and delish! It's a great quick and easy weeknight meal that everyone is sure to love.
Servings: 4 people
Ingredients
- 1 medium butternut squash peeled and cut into 2-inch cubes (about 4 cups once cubed)
- 2 shallots halved
- 4 cloves garlic peeled
- 2 tablespoons olive oil
- 1½ cups chicken stock plus more as needed
- 1 pound small elbow pasta
- ¼ cup heavy cream
- ⅔ cup parmesan cheese
- Pinch of ground nutmeg
- Kosher salt and freshly cracked black pepper
Serve with:
- Grated parmesan
- Fresh herbs like thyme, basil, chives, or parsley
Instructions
- On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, garlic and drizzle with olive oil and season with salt and pepper. Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender.
- While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid.
- Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Blend until smooth. Add the cream, cheese nutmeg and reserved cooking liquid and continue to blend. Once smooth, taste and adjust seasoning as needed. Add to the cooked elbows.
- Serve with more parmesan, herbs and freshly cracked black pepper.
Notes
Once the recipe is done, transfer the mixture to an airtight container and freeze. When ready to serve, transfer the pasta to the fridge to thaw for a few hours and reheat in a saucepan or a microwave. You can also reserve only the sauce and freeze it in an airtight container. Then defrost in a saucepan or microwave when ready to serve and add pasta.
Nutrition
Calories: 729kcal | Carbohydrates: 114g | Protein: 26g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 416mg | Potassium: 1091mg | Fiber: 8g | Sugar: 10g | Vitamin A: 20284IU | Vitamin C: 42mg | Calcium: 334mg | Iron: 3mg