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Cozy Friendsgiving Butternut Squash Mac and Cheese

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A creamy, comforting mac and cheese with roasted butternut squash, browned butter, and a blend of sharp cheddar, Gruyère, and Parmesan. Perfect for Friendsgiving or a cozy weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound (16 ounces) pasta (cavatappi or shells recommended)
  • 1 tablespoon salt (for pasta water)
  • 4 tablespoons (½ stick) unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups (8 ounces) sharp cheddar cheese, freshly shredded
  • 1 cup (4 ounces) Gruyère cheese, freshly shredded
  • ½ cup (2 ounces) Parmesan cheese, freshly grated
  • ½ cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (for topping)
  • 2 tablespoons fresh sage, chopped (optional topping)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and lightly browned. Let cool 5 minutes, then puree in a blender until smooth. Set aside.
  2. Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook pasta until al dente, about 1-2 minutes less than package directions. Reserve 1 cup pasta water, then drain pasta.
  3. In a large skillet or Dutch oven, melt butter over medium heat. Swirl occasionally until butter foams, then subsides, and brown specks form (about 3-4 minutes). Add minced garlic and stir for 30 seconds until fragrant.
  4. Sprinkle flour over browned butter and garlic. Whisk constantly for 1 minute until smooth and bubbly.
  5. Slowly pour in milk and heavy cream, whisking continuously. Cook until thickened, about 3-4 minutes. Add pureed squash and whisk until fully incorporated.
  6. Reduce heat to low. Add shredded cheddar, Gruyère, and Parmesan in handfuls, stirring each until melted before adding the next. Season with salt and pepper to taste. If sauce is too thick, stir in a splash of reserved pasta water.
  7. Add cooked pasta to sauce and stir until coated. Pour into a greased 9×13-inch baking dish. If using topping, mix panko with melted butter and sage, then sprinkle over top.
  8. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

For best results, shred your own cheese and don’t skip roasting the squash. The sauce can be made ahead and refrigerated for up to 24 hours before baking. Add 10 minutes to baking time if starting from cold.

Nutrition

Keywords: butternut squash mac and cheese, Friendsgiving, comfort food, baked mac and cheese, fall recipe

Find it online: https://twinkletaste.com/cozy-friendsgiving-butternut-squash-mac-and-cheese-recipe/