Description

A creamy, savory, and sweet autumn comfort food featuring roasted butternut squash blended into a rich cheddar cheese sauce, topped with crunchy breadcrumbs.

Ingredients

Scale

1 large butternut squash (about 3–4 lbs / 1.5 kg)
4 tablespoons (60g) unsalted butter
1/3 cup (40g) all-purpose flour
2 cups (480ml) whole milk, warmed
1 pound (450g) elbow macaroni
2 cups (200g) sharp cheddar cheese, shredded
1 teaspoon smoked paprika
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/2 teaspoon garlic powder
1/2 cup (50g) panko breadcrumbs
1/2 cup (50g) extra cheddar cheese, shredded
2 tablespoons chopped parsley
Olive oil (for brushing squash)

Instructions

Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, brush with olive oil, season with salt and pepper, and roast cut-side down for 45-60 minutes until tender.
Scoop out the roasted squash flesh and blend until completely smooth.
Boil pasta in salted water until al dente, then drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes until light golden.
Slowly whisk in warm milk until smooth and thickened. Add squash puree, smoked paprika, nutmeg, garlic powder, salt, and pepper. Simmer for 2-3 minutes.
Remove from heat and gradually stir in shredded cheddar cheese until melted and smooth.
Combine pasta with the cheese sauce and pour into a 9×13 inch baking dish.
Mix breadcrumbs with melted butter and sprinkle over the top, followed by extra cheese.
Bake at 375°F (190°C) for 20-25 minutes until golden and bubbling.
Let rest for 10 minutes before serving.

Notes

Roasting the squash is crucial for developing sweet, smoky flavor. Shred your own cheese to ensure smooth melting. Warm the milk before adding to the roux to prevent lumps. Let the dish rest for 10 minutes after baking to allow the sauce to set.

Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1
Calories: 450
Sugar: 6
Sodium: 450
Fat: 20
Saturated Fat: 12
Carbohydrates: 52
Fiber: 4
Protein: 18

Keywords: butternut squash mac and cheese, autumn recipes, comfort food, vegetarian mac and cheese, roasted squash, cheddar cheese sauce, family dinner