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Autumn Harvest Butternut Squash Mac & Cheese Recipe

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★★★★★

4.6 from 131 reviews

This Autumn Harvest Butternut Squash Mac & Cheese is a cozy, comforting dish that combines the creamy richness of sharp cheddar and fontina cheeses with the natural sweetness and velvety texture of roasted butternut squash. Perfect for a fall meal, this recipe features a smooth cheese sauce made with roasted squash and aromatic sautéed onions and garlic, finished with a crunchy breadcrumb topping and fresh parsley garnish.

Ingredients

Scale

Butternut Squash and Roast

  • 2 cups butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Pasta

  • 8 oz elbow macaroni (or your pasta of choice)

Cheese Sauce

  • 1 cup sharp cheddar cheese, grated
  • 1 cup fontina cheese, grated
  • 1/2 cup cream (heavy or half-and-half)
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste

Topping and Garnish

  • 1/2 cup breadcrumbs (optional, for topping)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Place the peeled and cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender. Remove and let cool slightly.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  3. Sauté the Aromatics: In a large saucepan, melt the unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes. Stir in the dried thyme and paprika to build flavor.
  4. Make the Cheese Sauce: Add the roasted butternut squash, cream, and milk to the saucepan. Use an immersion blender to blend the mixture until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the mixture to a blender and purée, then return it to the pan.
  5. Add Cheese: Stir in the grated sharp cheddar and fontina cheeses to the squash sauce, continuously stirring until all the cheese is melted and fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
  6. Combine: Fold the cooked macaroni into the cheese and squash sauce, ensuring the pasta is fully coated and combined.
  7. Optional Crunchy Topping: If using breadcrumbs, transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the breadcrumbs on top and drizzle with a little olive oil for extra crispness.
  8. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the top is bubbly and golden brown.
  9. Garnish and Serve: Remove from the oven and let the dish cool for a few minutes. Garnish with freshly chopped parsley before serving to add a fresh burst of color and flavor.

Notes

  • For a lighter version, substitute half-and-half for cream or use whole milk.
  • Feel free to use other pasta shapes like shells or penne if preferred.
  • If you want extra depth of flavor, add a pinch of nutmeg to the cheese sauce.
  • The breadcrumb topping is optional but adds a lovely texture contrast.
  • To make this dish vegetarian-friendly, verify the cheese is made without animal rennet.

Keywords: butternut squash mac and cheese, autumn mac and cheese, roasted squash recipe, creamy mac and cheese, vegetarian fall recipe

Find it online: https://ellaeatsdaily.com/autumn-harvest-butternut-squash-mac-and-cheese-recipe/