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–+ servings

Creamy Butternut Squash Mac and Cheese

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 people
Ingredients Method

Ingredients
  

  • 16 oz pasta shells or macaroni
  • 3 cups butternut squash cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 3 tbsp butter
  • 3 cloves garlic minced
  • 1 cup heavy cream or whole milk
  • 1 cup vegetable broth
  • 2 cups sharp cheddar cheese freshly grated
  • 1/2 cup parmesan cheese grated
  • 1/2 tsp black pepper
  • 6 leaves fresh sage crisped in butter

Method
 

  1. Toss cubed butternut squash with olive oil and salt. Roast at 400°F (200°C) for 25 minutes until tender and caramelized.
  2. Cook pasta shells in heavily salted boiling water until al dente. Drain and set aside.
  3. Transfer the roasted squash to a blender along with the heavy cream, vegetable broth, and minced garlic. Blend until completely smooth.
  4. Pour the squash mixture into a large pot over medium heat. Stir in the butter, grated cheddar, and parmesan cheese until melted and velvety.
  5. Fold the cooked pasta into the cheese sauce. Top with fresh sage leaves crisped in butter and serve immediately!

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