Butternut Squash Mac and Cheese

🥘 Ingredients

• butter (unsalted)
  2 tablespoons
• butternut squash (to large, medium, 1.5 pounds or larger, halved)
  1
• cheese (shredded sharp cheddar, finely grated parmesan, 2 ounces, plus more for serving)
  1/2 cup, 8 ounces
• cream cheese (cubed)
  4 ounces
• olive oil (extra virgin)
  1 teaspoon
• onion powder
  1 teaspoon
• pasta (short-cut, pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)
  1 pound
• powder (garlic)
  1 teaspoon
• salt (fine, to taste)
  1 teaspoon
• water
  5 cups

🍳 Cookware

• baking sheet
• pan
• pot
• dutch oven

1. 1

   Gather onion powder .

   onion powder: 1 teaspoon
2. 2

   To roast the squash: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up. Scoop out the squash seeds with a spoon (we won’t need them for this recipe). Rub the olive oil over the cut sides of butternut, then place them on the prepared pan , flat sides down.

   olive oil: 1 teaspoon (extra virgin)
3. 3

   Bake until the squash flesh is easily pierced through with a fork, about ⏱️ 40-60 minutes . Once it’s cool enough to handle, peel off the skin and discard it. Use a potato masher to mash up the squash—don’t worry about getting it perfectly smooth. You’ll need about 2 cups mashed squash for this recipe (you’ll likely have plenty extra, which you can freeze for future mac and cheese ). Set aside, refrigerate and/or freeze the squash until ready to use.

   cheese: 8 ounces (shredded sharp cheddar)
4. 4

   To prepare the mac and cheese : Melt the butter in a large pot or dutch oven over medium heat. Add the garlic and onion powder and cook for ⏱️ 2-4 minutes , stirring often, until the butter is fragrant and you see little brown flecks forming in the pan. Add the dry pasta and gently toss to coat it in butter.

   cheese: 1/2 cup (finely grated parmesan, 2 ounces, plus more for serving), butter: 2 tablespoons (unsalted), powder: 1 teaspoon (garlic), pasta: 1 pound (short-cut, pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)
5. 5

   Pour in the water and salt . Add 2 cups of the mashed butternut squash . Cover the pot and bring it to a boil over high heat. Once boiling, remove the lid and set the timer for ⏱️ 8 minutes .

   water: 5 cups, salt: 1 teaspoon (fine, to taste), butternut squash: 1 (to large, medium, 1.5 pounds or larger, halved)
6. 6

   Cook, stirring occasionally, until the timer goes off. Do not drain the water. Stir in the cream cheese . Cook until the cream cheese has melted and the pasta is al dente (careful when you taste, it’s quite hot), about 4 to 5 more minutes. Turn down the heat as necessary to avoid scorching but maintain a steady simmer.

   cream cheese: 4 ounces (cubed)
7. 7

   Reduce the heat to low. Add the cheddar and Parmesan, and stir until the mixture is melted and creamy. Remove the pot from the heat.
8. 8

   Season with salt, to taste (I usually add 1/4 teaspoon more). Serve the pasta in bowls with extra Parmesan grated on top, if desired. Leftovers keep well, covered and refrigerated, for up to 5 days.
9. 📝

   Nutrition: Fat: 20.6 g Calories: 457 calories Saturated Fat: 11.5 g Sodium: 651.3 mg Fiber: 3.5 g Cholesterol: 55.1 mg Carbohydrate: 50.1 g Sugar: 3.3 g Trans Fat: 0.3 g Protein: 18 g