Close-up of creamy butternut squash mac and cheese in a baking dish, topped with golden breadcrumbs and herbs

Butternut Squash Mac and Cheese: The Comfort Food Makeover You Didn’t Know You Needed

Bycraftersbuzz

Introduction: When Mac Met Squash

Let’s face it—mac and cheese has been your go-to comfort food since forever. But what if I told you that your beloved cheesy pasta just got a glow-up? Enter butternut squash mac and cheese—the dish that sneaks in veggies without compromising on that creamy, cheesy goodness. It’s like your favorite childhood meal went to a wellness retreat and came back better than ever.

Why You’ll Love This Butternut Squash Mac and Cheese

  • Creamy & Dreamy: The butternut squash adds a velvety texture that makes every bite melt in your mouth.
  • Flavor-Packed: With a blend of cheeses and spices, this dish is anything but bland.
  • Sneaky Veggies: Perfect for tricking picky eaters into getting their daily dose of vegetables.
  • Make-Ahead Magic: Prepare it in advance and reheat for a quick, satisfying meal.

Ingredients: What’s Going Into This Masterpiece

Cheesy butternut squash mac and cheese served in a white bowl with a fork, cozy autumn setting in the background Save Pin
  • 1 large butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 300g macaroni (or your preferred pasta)
  • 50g butter
  • 50g plain flour
  • 1 teaspoon English mustard powder
  • 500ml milk
  • 200g extra-mature cheddar, grated
  • 50g parmesan, grated
  • Salt and pepper, to taste

Substitutions:

  • Milk: Swap with almond or oat milk for a dairy-free version.
  • Cheddar: Use vegan cheese or nutritional yeast for a plant-based twist.
  • Parmesan: Nutritional yeast or vegan parmesan works well here.

Kitchen Arsenal: Tools & Gadgets You’ll Need

  • Large baking tray: For roasting that squash to perfection.
  • Medium saucepan: To whip up your creamy sauce.
  • Large pot: For boiling pasta.
  • Blender or food processor: To puree the squash.
  • Whisk: Essential for a lump-free sauce.
  • Measuring cups and spoons: Precision is key.
  • Ovenproof dish: For baking the final product.

Step-by-Step: Let’s Get Cooking

  1. Roast the Squash: Preheat your oven to 220°C (200°C fan). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking tray and roast for 20-25 minutes until tender and slightly caramelized.
  2. Cook the Pasta: While the squash is roasting, cook the macaroni according to package instructions. Drain and set aside.
  3. Make the Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and mustard powder to form a roux. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens.
  4. Blend the Squash: Once roasted, blend the squash until smooth. Add a splash of milk if needed to achieve a creamy consistency.
  5. Combine Everything: Stir the pureed squash into the sauce, followed by the cheddar and half of the parmesan. Mix until the cheese melts. Season with salt and pepper.
  6. Assemble and Bake: Combine the sauce with the cooked pasta. Transfer to an ovenproof dish, sprinkle with the remaining parmesan, and bake at 200°C (180°C fan) for 15-20 minutes until golden and bubbling.

Nutritional Info: What’s on Your Plate

Golden baked butternut squash mac and cheese in a cast-iron skillet, garnished with fresh herbs and cheese pulls Save Pin
  • Calories: Approximately 828 per serving
  • Fat: 38g
  • Saturated Fat: 22g
  • Carbohydrates: 94g
  • Sugars: 19g
  • Fiber: 7g
  • Protein: 35g
  • Salt: 1.49g

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Common Mistakes to Avoid

  • Skipping the Roast: Roasting the squash enhances its natural sweetness. Don’t just boil it—roast it.
  • Lumpy Sauce: Always whisk continuously when adding milk to the roux to prevent lumps.
  • Overcooked Pasta: Remember, the pasta will cook further in the oven. Aim for al dente.
  • Underseasoning: Taste as you go. Squash is sweet; balance it with enough salt and spices.

Variations & Customizations

  • Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños to the sauce.
  • Protein Boost: Stir in cooked chicken, bacon bits, or tofu cubes.
  • Green Goodness: Mix in steamed broccoli, spinach, or kale for added nutrients.

FAQ: Your Questions Answered

Q: Can I make this dish vegan? A: Absolutely! Use plant-based milk, vegan cheese, and butter substitutes.

Q: How do I store leftovers? A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Q: Can I freeze it? A: Yes, freeze portions in airtight containers for up to a month. Thaw and reheat thoroughly before serving.

Q: What pasta works best? A: While macaroni is traditional, penne, fusilli, or shells also work well.

Golden baked cauliflower mac and cheese in a bowl with creamy cheese pull
Read moreCauliflower Mac and Cheese That’ll Fool Even the Pickiest Eater (Yes, Really)

Q: Can I use canned butternut squash? A: Fresh is best for flavor, but canned can be a time-saver. Just ensure it’s pure squash without additives.

Q: How can I make it gluten-free? A: Use gluten-free pasta and a gluten-free flour blend for the roux.

Q: What can I serve with this? A: A crisp green salad or steamed vegetables complement the richness of the dish.

Final Thoughts: Comfort Food with a Twist

There you have it—a cozy, creamy, and slightly sneaky way to enjoy your favorite comfort food. This butternut squash mac and cheese is proof that indulgence and nutrition can coexist. So, grab that fork and dig in. And hey, if you end up licking the plate, we won’t judge.

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