Description
This creamy, wholesome mac and cheese combines roasted butternut squash purée with tender pasta and a light cheese sauce for a comforting fall meal. It’s easy to make, adaptable for paleo or vegan diets, and perfect for cozy family dinners.
Ingredients
Instructions
1. Preheat oven to 400 degrees F.
2. Toss butternut squash with olive oil, salt, and pepper on a baking sheet and roast until tender and lightly browned, about 25 minutes.
3. Meanwhile, cook macaroni in salted boiling water until al dente, drain, and set aside.
4. In a blender, combine roasted squash, garlic, onion, milk or broth, smoked paprika, and nutmeg; blend until smooth.
5. Pour purée into a saucepan over medium heat, stir in cheddar and parmesan until melted and smooth.
6. Fold cooked macaroni into sauce until evenly coated.
7. Transfer mixture to a greased baking dish and sprinkle with breadcrumbs.
8. Bake until top is golden and sauce is bubbly, about 15 minutes.
9. Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 12
- Cholesterol: 30
Keywords: roasted butternut squash mac n cheese, butternut squash mac n cheese, butternut mac and cheese, mac and cheese with butternut squash, healthy fall comfort food, paleo dinner, fall comfort food