butternut squash mac and cheese

Noodles & Pasta

Butternut Squash Mac & Cheese

This rich and creamy butternut squash mac and cheese has hints of roasted squash whirled into a cheesy sauce flavored with fresh sage for a delicious plant-based meal any day of the week. We call for pre-chopped butternut squash to keep prep at a minimum, but feel free to chop your own or experiment with another winter squash like honeynut or acorn squash in place of the butternut.

Ingredients

3 cups peeled and cubed butternut squash
1 medium yellow onion, quartered
4 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
¾ cup whole milk
12 ounces whole-wheat elbow pasta (about 3 cups)
3 tablespoons unsalted butter
8 large fresh sage leaves
3 tablespoons all-purpose flour
1¼ cups unsalted vegetable broth
1 cup shredded sharp cheddar cheese
3 ounces garlic-and-herb spreadable cheese (such as boursin; about ½ cup)
2 teaspoons dijon mustard
½ teaspoon salt
½ teaspoon ground pepper

Directions

Preheat oven to 425°F. Bring a large pot of water to a boil over high heat.
Meanwhile, combine 3 cups squash, onion, garlic and 1 tablespoon oil on a large rimmed baking sheet; toss until well coated. Roast until the squash is tender and browned, 25 to 30 minutes. Transfer the mixture to a blender; add ¾ cup milk. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes.
Add 12 ounces pasta to the boiling water; cook until al dente, about 8 minutes. Drain and set aside. Reserve the pot.
Cook 3 tablespoons butter in the pot over medium heat until foamy, about 1 minute. Add 8 sage leaves in an even layer; fry until slightly transparent and dark green, about 1 minute. Carefully remove and transfer to a paper-towel-lined plate. Reserve the butter in the pot.
Add 3 tablespoons flour to the reserved butter in the pot; cook over medium heat, whisking constantly, until the mixture smells nutty, about 1 minute. Gradually whisk in 1¼ cups broth; cook, whisking, until smooth and thickened, about 2 minutes. Reduce heat to low; whisk in the squash puree, 1 cup Cheddar, ½ cup spreadable cheese, 2 teaspoons mustard and ½ teaspoon each salt and pepper; cook, whisking constantly, until warmed through and smooth, 2 to 3 minutes. Add the cooked pasta; cook, stirring often, until warmed through, about 1 minute. Transfer to a large bowl. Garnish with the fried sage leaves.