Description
Indulge in creamy comfort with our Butternut Squash Mac And Cheese recipe. Learn how to make this delicious twist on a classic dish today!
Ingredients
Scale
- 1 medium to large butternut squash (680 g to 1 kg), halved
- 1 teaspoon (5 ml) extra virgin olive oil
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 pound (450 g) beef sausage
- 5 cups (1.2 L) water
- 1 teaspoon (5 ml) fine salt, to taste
- 4 ounces (115 g) cream cheese, cubed
- 8 ounces (225 g) shredded sharp cheddar cheese
- ½ cup (60 g) finely grated Parmesan cheese, plus more for serving
Instructions
- To roast the squash: Set your oven to 425°F (220°C) for preheating. Cover a large baking sheet with parchment paper to make cleaning up easier. Use a spoon to remove the seeds from the butternut squash (they won’t be used in this dish). Coat the cut surfaces of the squash with olive oil and place them face down on the baking sheet.
- Cook the squash in the oven until a fork can easily pierce through the flesh, which should take about 40 to 60 minutes. Once it’s cool enough to touch, peel away the skin and discard it. Use a potato masher to mash the squash; it doesn’t need to be completely smooth. You’ll need roughly 2 cups of mashed squash for this dish (any leftover can be frozen for future use). Set the squash aside, and refrigerate or freeze until needed.
- To make the mac and cheese: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the garlic and onion powders, cooking for 2 to 4 minutes while stirring frequently until the oil becomes aromatic and small brown flecks appear. Add the beef sausage and cook until browned. Toss in the dry pasta, making sure it gets coated in the oil.
- Pour in the water and a pinch of salt, then add 2 cups of mashed butternut squash. Cover the pot and bring it to a rapid boil on high heat. Once boiling, take off the lid and set a timer for 8 minutes.
- Continue cooking, stirring once in a while, until the timer ends. Do not drain the liquid. Mix in the cream cheese until it has melted and the pasta is just tender (be careful when tasting, as it will be hot), roughly 4 to 5 more minutes. Lower the heat as needed to prevent burning while maintaining a slow simmer.
- On low heat, incorporate the cheddar and Parmesan cheeses, stirring until you achieve a smooth and creamy consistency. Take the pot off the heat.
- Adjust the seasoning with additional salt if necessary (I typically add an extra ¼ teaspoon). Serve the pasta in bowls, garnishing with extra grated Parmesan if you like. Store any leftovers in the refrigerator, covered, for up to 5 days.
Notes
- Ensure the butternut squash is roasted until tender for a creamy mac and cheese texture.
- Choose a high-quality sharp cheddar for a richer and more flavorful dish.
- Slowly stir in cheeses to avoid clumping and achieve a smooth consistency; adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: butternut squash, mac and cheese, creamy pasta, baked squash, cheesy pasta, sausage and cheese
