Baked Butternut Squash Macaroni and Cheese

Baked Butternut Squash Macaroni and Cheese

Fall is the air with this three-cheese mac featuring both roasted and mashed butternut squash with just a sprinkle of fresh sage.

prep time
30
minutes
cook time
80
minutes
servings
8

Ingredients















Cooking Instructions

1

Heat oven to 400°F. Place 2 cups squash in a large bowl. Drizzle with olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange squash in a single layer on an aluminum foil-lined 15 x 10-inch baking sheet coated with cooking spray. Bake for 15-20 minutes or until tender, stirring once. Remove from oven; set aside. Decrease oven temp to 350°F.


2

Meanwhile, cover remaining squash with water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 14-16 minutes or until tender; drain. Mash squash; set aside.


3

Cook macaroni according to package instructions until al dente; drain. Sauté onion in butter in a Dutch oven until crisp-tender. Reduce heat to medium-low. Add garlic; cook and stir for 1 minute. Whisk flour until combined. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1/2 cup mild cheddar, 1/2 cup sharp cheddar and parmesan until melted. Whisk in mashed squash. Stir in macaroni, reserved cubed squash and remaining salt and pepper. Season with sage to taste. Remove from the heat.


4

Transfer to a greased 13 x 9-inch baking dish. Bake, covered, for 20 minutes. Uncover; sprinkle with remaining mild cheddar and sharp cheddar. Bake, uncovered, for 10-15 minutes or until bubbly and cheese is melted.


Recipe Tip:
Any brand of Wisconsin mild cheddar, sharp cheddar or parmesan can be used.

Ingredients















Cooking Instructions

1

Heat oven to 400°F. Place 2 cups squash in a large bowl. Drizzle with olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange squash in a single layer on an aluminum foil-lined 15 x 10-inch baking sheet coated with cooking spray. Bake for 15-20 minutes or until tender, stirring once. Remove from oven; set aside. Decrease oven temp to 350°F.


2

Meanwhile, cover remaining squash with water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 14-16 minutes or until tender; drain. Mash squash; set aside.


3

Cook macaroni according to package instructions until al dente; drain. Sauté onion in butter in a Dutch oven until crisp-tender. Reduce heat to medium-low. Add garlic; cook and stir for 1 minute. Whisk flour until combined. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1/2 cup mild cheddar, 1/2 cup sharp cheddar and parmesan until melted. Whisk in mashed squash. Stir in macaroni, reserved cubed squash and remaining salt and pepper. Season with sage to taste. Remove from the heat.


4

Transfer to a greased 13 x 9-inch baking dish. Bake, covered, for 20 minutes. Uncover; sprinkle with remaining mild cheddar and sharp cheddar. Bake, uncovered, for 10-15 minutes or until bubbly and cheese is melted.


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