Butternut Squash Mac and Cheese
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(10)
Ingredients
4 servings
- 1 medium butternut squash (peeled and cut into 2-inch cubes (about 4 cups once cubed)
- 2 shallots (halved)
- 4 cloves garlic (peeled)
- 2 tablespoons olive oil
- 1½ cups chicken stock (plus more as needed)
- 1 pound small elbow pasta
- 1/4 cup heavy cream
- 2/3 cup parmesan cheese
- Pinch of ground nutmeg
- Kosher salt and freshly cracked black pepper
- Grated parmesan
- Fresh herbs like thyme, basil, chives, or parsley
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Preparation
Step 1
On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, garlic and drizzle with olive oil and season with salt and pepper. Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender.
Step 2
While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid.
Step 3
Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Blend until smooth. Add the cream, cheese nutmeg and reserved cooking liquid and continue to blend. Once smooth, taste and adjust seasoning as needed. Add to the cooked elbows.
Step 4
Serve with more parmesan, herbs and freshly cracked black pepper.
Step 5
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