Description

This creamy butternut squash mac and cheese blends roasted squash puree with melted cheddar for a cozy, nourishing twist on a classic comfort dish. Perfect for family dinners and Paleo-friendly meals, it’s rich yet light.

Ingredients

Scale

3 cups butternut squash, peeled and cubed

2 tablespoons olive oil

12 ounces elbow pasta

2 tablespoons butter or ghee

2 cloves garlic, minced

1 1/2 cups milk

1 1/2 cups sharp cheddar cheese, grated

1/4 cup Parmesan cheese, grated (optional)

1/4 teaspoon nutmeg or smoked paprika

salt and pepper to taste

fresh parsley or thyme for garnish

Instructions

1. Preheat oven to 400°F and toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes until tender and caramelized.

2. Blend roasted squash with 1/2 cup milk until smooth, adding more milk if needed, then set aside.

3. Cook pasta in salted boiling water until al dente, drain, and reserve 1/2 cup pasta water.

4. Melt butter in a saucepan over medium heat, sauté garlic for 1 minute, then whisk in squash puree and remaining milk until smooth.

5. Gradually stir in cheddar cheese until melted, season with salt, pepper, and nutmeg or smoked paprika, thinning with reserved pasta water if needed.

6. Combine pasta and sauce, transfer to a baking dish, top with Parmesan if using, and bake at 375°F for 15–20 minutes until bubbly and golden.

7. Let rest 5 minutes, garnish with parsley or thyme, and serve warm.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: main course
Method: baked
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 6
Sodium: 550
Fat: 14
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 38
Fiber: 4
Protein: 12
Cholesterol: 30

Keywords: butternut squash mac and cheese, creamy mac and cheese, roasted squash pasta, comfort food, paleo dinner, healthy mac and cheese