What does butternut squash mac & cheese taste like?

Think of regular mac and cheese, but with a flavorful upgrade. Enjoy slightly sweet butternut squash, a pinch of nutmeg, lots of garlic, and a rich earthy, nutty flavor from Gruyère cheese.

What do I serve with butternut squash macaroni and cheese?

This is a great question! I usually keep the side dishes light, since this is a hearty pasta dish. A simple side salad is all you need, or try steamed green beans, or roasted broccoli.

What can I use instead of kale?

I love adding a couple big handfuls of kale to this dish, and it's easy to boil it right in the same pot with the pasta. You can certainly skip it completely, or replace it with chopped broccoli or fresh baby spinach.

Yes, you can stir in a couple cups of cooked chicken, cooked ground beef or turkey, or sliced chicken sausage along with the cooked pasta and sauce.

Creamy Butternut Squash Mac and Cheese - Sally's Baking Addiction

Description

Extra creamy butternut squash mac and cheese is your answer to a satisfying fall and winter weeknight meal. This wholesome & satisfying dinner recipe is meat-free, full of flavor, and makes excellent leftovers! I love using Gruyère cheese and shell-shaped pasta (conchiglie). Kale adds a nutrition punch, but feel free to skip it if desired.

Ingredients

4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
1 and 1/4 cups (300ml) milk*
3 cloves garlic, minced
1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)
1/3 cup (80g) plain Greek yogurt*
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
small pinch ground nutmeg
2 cups (225g) shredded cheese (I like Gruyère or sharp white cheddar)*
optional topping: 1/3 cup (30g) breadcrumbs
optional topping: fresh thyme leaves and/or extra freshly ground black pepper

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Instructions

Combine the squash, broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and allow to simmer for 20 minutes. (Feel free to start the pasta, next step, during this time.) You want the squash very tender after simmering, so pierce it with a fork to make sure it’s quite soft. Set aside.
Preheat oven to 375°F (191°C).
Boil enough water for your pasta (check the package directions). Cook the pasta just until al dente, or when the pasta is still a little firm. Add the kale, if using, and boil for another 1-2 minutes. (If you aren’t using kale, boil the pasta 1-2 minutes past al dente.) Drain the pasta and kale. Set aside.
Pour the warm butternut squash mixture (squash + all the liquid) into a blender or food processor. Add the yogurt, salt, pepper, and nutmeg. Secure the lid and blend until smooth. Pour into a very large bowl and stir in the cheese until combined. It’s ok if the cheese does not fully melt. Taste the sauce, if you’d like more salt/pepper/nutmeg, add more.
Add the pasta and kale to the sauce and stir until combined. It may seem like a lot of liquid, but the pasta will soak it up. Pour everything into an ungreased 9×13-inch baking pan, 12-inch oven safe skillet, or any 3 to 4 quart baking dish. Top with breadcrumbs and an extra sprinkle of cheese, if desired.
Bake, covered with aluminum foil, for 20 minutes. Remove aluminum foil and bake for another 5 minutes, or until bubbly on the sides.
Remove from the oven and serve with an extra sprinkle of cheese and/or a sprinkle of fresh thyme leaves and/or freshly ground black pepper on top.
Cover and store leftovers in the refrigerator for 5 days.

Notes

Freezing Instructions: Great freezer recipe! Prepare the recipe through step 5, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and continue with step 6. Or you can bake, cool, and freeze the baked mac & cheese for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and bake covered at 350°F (177°C) for 20 minutes or until warmed through.
Special Tools (affiliate links): Cheese Grater | Blender or Food Processor | Large Glass Mixing Bowl | Rubber Spatula | 9×13-inch Baking Pan, 12-inch Oven-Safe Skillet, or any 3- to 4-quart Baking Dish
Kale is Optional: I love adding a couple big handfuls of kale to this dish, and it’s easy to boil it right in the same pot with the pasta. You can certainly skip it completely, or replace it with chopped broccoli or fresh baby spinach.
Milk: Any milk works. I typically use skim or 1%, but any dairy or non dairy milks are fine.
Yogurt: I always use nonfat Greek yogurt, but low fat or full fat work too. Instead of Greek yogurt, try 1/3 cup of cream cheese or sour cream.
Cheese: I usually use Gruyère or sharp white cheddar cheese in this recipe, but regular cheddar or even gouda work too. For best flavor, grate it off the block. Pre-shredded cheese is typically a little drier. Feel free to use a little extra for sprinkling on top of the dish before baking.
Adapted from Cooking Light.