Butternut Squash Mac and Cheese

Serves 1
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Directions

  1. 1Cut the ends off the butternut squash.
  2. 2Cut the butternut squash in half.
  3. 3Scoop out the seeds from the butternut squash.
  4. 4Add oil, salt, pepper, paprika, chopped thyme, and sage to a small bowl.
  5. 5Brush the seasoning mixture evenly onto the butternut squash halves.
  6. 6Place the squash halves face down on a baking sheet.
  7. 7Bake in the oven at 400 degrees Fahrenheit until soft.
  8. 8Add 2 tablespoons of butter to a pan.
  9. 9Add 2 tablespoons of flour to the pan with the melted butter.
  10. 10Mix the butter and flour together and cook for a couple of minutes.
  11. 11Slowly add about 1 to 1 1/2 cups of milk to the mixture while stirring.
  12. 12Start boiling the pasta (about half a bag of cavatappi).
  13. 13Add salt, pepper, garlic powder, and paprika to the sauce.
  14. 14Add Dijon mustard to the sauce.
  15. 15Slowly add 4 ounces of Gouda and 4 ounces of cheddar cheese to the sauce while stirring.
  16. 16Scoop out the roasted butternut squash and add it to a blender.
  17. 17Add a splash of milk to the blender with the squash.
  18. 18Blend the squash and milk until smooth.
  19. 19Pour the blended squash into the cheese sauce and mix until combined.
  20. 20Add the cooked pasta directly to the sauce.
  21. 21Add some pasta water to the sauce if needed for consistency.
  22. 22Mix everything together until well combined.
  23. 23Serve the butternut squash mac and cheese.

Ingredients

  • 1 butternut squash
  • 1 tbs oil
  • 1 tbs thyme
  • 1 tbs sage
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 2 tbs butter
  • 2 tbs flour
  • 1 cup milk
  • 8 oz pasta
  • 4 oz cheddar cheese
  • 4 oz Gouda cheese
  • 1 tbs Dijon mustard
  • 1 tsp garlic powder

Equipment

cutting boardknifesmall bowlbrushbaking sheetovenpanwooden spoonmeasuring cuppotblendertongsladleserving bowl