When autumn rolls around, and the leaves start crunching underfoot, my taste buds yearn for cozy, creamy dishes—enter the irresistible Creamy Butternut Squash Mac and Cheese. It’s like wrapping yourself in a warm, cheesy blanket, one that’s both familiar yet intriguingly different, with that slight nutty sweetness of the squash. I remember last October, it was pouring outside, and this dish brought the kind of comfort that only a bowl of creamy pasta can provide—an edible hug in a chaotic world.
Steps
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Remove the seeds from the halved butternut squash and rub olive oil on the cut sides. Place the halves face down on the baking sheet and roast for 40 to 60 minutes until tender.
- Once the squash is cool enough to handle, peel off the skin and mash the flesh with a potato masher. You need about 2 cups of mashed squash for this recipe; any extra can be refrigerated or frozen for future use.
- In a large pot, melt the butter over medium heat and add garlic and onion powder. Stir for 2 to 4 minutes until the butter is fragrant and lightly browned. Add the dry pasta and toss it in the butter mixture.
- Pour in the water and salt, then add the mashed butternut squash. Cover the pot and bring it to a boil over high heat. Once boiling, uncover and set a timer for 8 minutes.
- Cook the pasta, stirring occasionally, and do not drain the water. Add the cream cheese and continue cooking until it melts and the pasta is al dente, about 4 to 5 minutes. Adjust the heat to maintain a steady simmer and avoid scorching.
- Lower the heat, then add the cheddar and Parmesan cheese. Stir until the cheese has melted and the sauce is creamy. Remove the pot from the heat.
- Taste and season with additional salt if needed. Serve the mac and cheese in bowls with extra grated Parmesan on top, if desired. Store leftovers in the refrigerator for up to 5 days.
Ingredients
- 1 medium to large butternut squash (1.5 pounds or larger), halved
- 1 teaspoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound short-cut pasta (such as pipe rigate, macaroni noodles, casarecce, cavatelli, fusilli)
- 5 cups water
- 1 teaspoon fine salt, plus more to taste
- 4 ounces cream cheese, cubed
- 8 ounces shredded sharp cheddar cheese
- ½ cup (2 ounces) finely grated Parmesan cheese, plus additional for serving
FAQ
- Can I use canned squash instead of fresh butternut squash?
- Yes, you can substitute one 15-ounce can of puréed butternut squash for the roasted squash. Alternatively, you can use canned pumpkin purée, but make sure it’s not the pie filling.
- What type of pasta is best for this recipe?
- This dish is versatile and works well with various short-cut pasta shapes like pipe rigate, macaroni, casarecce, cavatelli, or fusilli. If you need a gluten-free option, try using a brown rice-based fusilli.
- How can I safely cut a butternut squash?
- Use a sharp chef’s knife and a stable cutting board, placing a damp tea towel underneath to prevent slipping. Cut off the ends of the squash, then stand it upright on its flat base. Carefully slice it in half from top to bottom before scooping out the seeds with a spoon.
- Can I prepare the butternut squash in advance?
- Absolutely! You can roast the squash ahead of time, either the day before or earlier on the same day. Once roasted, let it cool, then refrigerate it until you’re ready to use it.
- How do I store leftovers, and can they be frozen?
- Leftovers can be stored in the refrigerator for up to five days. You can also freeze them using a silicone ice cube tray for easy reheating. Although the texture may slightly change after freezing, it remains enjoyable, especially for kids.
Tips
- Prepare the Squash Ahead of Time: To speed up the process on busy nights, roast the butternut squash in advance. You can do this a day before or earlier in the day; just let it cool, cover, and refrigerate for later use.
- Choose the Right Pasta Shape: Opt for short-cut pasta shapes like pipe rigate, macaroni, or fusilli. If you’re making a gluten-free version, consider using a spiral-shaped brown rice pasta to maintain texture.
- Grate Your Own Cheese: For better melting and flavor, grate your own cheddar and Parmesan cheeses. Pre-shredded cheese is coated with a powder that can prevent smooth melting.
- Safety First When Cutting Squash: Use a sharp chef’s knife and a stable cutting board to safely slice the butternut squash. Cutting off the top and bottom first and standing the squash upright can help ensure a safe and stable cut.
Equipment
- Large, Rimmed Baking Sheet – Useful for roasting the butternut squash.
- Parchment Paper – For easy clean-up when roasting the squash.
- Potato Masher – To mash the roasted butternut squash.
- Dutch Oven – A large pot suitable for cooking the pasta and cheese mixture together.
