Butternut Squash Mac & Cheese: Make this Healthy and Delicious Swap!

Maybe I am in the minority here, but I always find regular mac & cheese a little one note. Albeit delicious, it’s lacking something and I found the perfect thing to pair it with; roasted butternut squash. Not only do the colors come together delightfully, but the sweetness of the squash pairs perfectly with the tanginess of the cheddar and the texture create a perfect harmony and depth for this butternut squash mac & cheese.

And before you get scared away by peeling and roasting squash, you can roast it whole and scoop out what you need after it cooks. You can throw the squash into the oven for an hour and it will cook away while you are doing whatever else needs to get done and then, dinner is ready in as quickly as it takes to cook the pasta.

Plus, butternut squash mac & cheese is a single course winner with your vegetables and protein melding together with pasta in a delicious cream sauce. It is perfect for a comforting pasta night but cuts the guilt in half because butternut squash is never sinister.

Serves 4 hungry people.

Suggested Wine Pairing:

A medium to full-bodied Chardonnay, especially one with some oak influence, complements the richness of the cheese and the sweetness of the butternut squash. The wine’s creamy texture and buttery notes enhances creamy sauce in the butternut squash mac & cheese as well.

Ingredients:

14 ounces of shell shaped pasta

1 medium butternut squash

1 head of garlic

2 tablespoons butter

1/2 cup cream cheese

1/2 cup milk

2 teaspoons salt

1 teaspoon pepper

2 cups shredded cheddar

1 cup mozzarella

Freshly cracked black pepper, shredded parmesan, and parsley to serve

Instructions:

1. Preheat oven to 400F. Wash and dry the butternut squash and make 5-6 slits with a knife. Place it on an aluminum foil lined baking sheet. Wrap 1 head of garlic in aluminum foil and bake both the squash and garlic in preheated oven for 1 hour.
2. When it is done, remove from the oven and allow to cool slightly so that it is cool enough to handle. Remove seeds and scoop out the squash. Remove the garlic cloves by squeezing the head of garlic.
3. Meanwhile, bring 3 cups of salted water to boil. Add the macaroni shells and cook for 8 minutes. DO NOT DRAIN!
4. Reduce heat to simmer and add in butter, cream cheese, milk, butternut squash, garlic, 1 teaspoon of salt, and pepper. Stir to combine and simmer for 2 additional minutes.
5. Add cheddar and mozzarella cheese and stir to combine. Allow the cheese to melt.
6. To serve, add a generous portion to a bowl and garnish with black pepper, parmesan, and parsley.

If you like this recipe, be sure to try my chicken and broccoli macfredo or my roasted red pepper pasta with burrata.