How to Make Butternut Squash Mac and Cheese

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories and can be dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a vegan alternative with a similar taste.

Prep the vegetables: butternut squash, onion, and garlic.

Cut the butternut squash by removing the head and bottom, then clean the edges and remove the skin.

Separate the neck from the body of the squash and cut into small pieces.

Dice the onion and set aside.

Smash and mince the garlic cloves.

In a 12-inch cast iron skillet, add 1 tablespoon of butter and a little olive oil, then warm it up.

Add 1 teaspoon of salt to the skillet.

Once warm, add the diced onions and sweat them until translucent and slightly caramelized.

Add the minced garlic to the skillet after the onions have sweated out.

Add the butternut squash and 4 cups of chicken broth to the skillet, stir, cover, and cook for about 20 minutes until the squash is soft.

Add bay leaves to the mixture for flavor.

Toast breadcrumbs in a separate pan until browned and sprinkle with salt.

After 30 minutes of simmering, pour the mixture into a colander over a bowl to reserve the broth.

Transfer the mixture to a blender, adding 3/4 cup of milk and reserved broth as needed for blending.

Blend until creamy, resembling a bechamel sauce.

Shred 1 cup of aged Gruyere cheese and add it to the blended mixture.

Add 1/4 cup of Pecorino Romano cheese to the mixture.

Cook 1 pound of Conchiglie pasta for about 8 minutes and drain.

In a large bowl, combine the pasta with the butternut squash mixture, reserving some for later if desired.

Add 1/2 teaspoon of nutmeg and mix well.

Add the shredded cheese to the pasta and mix until melted.

Transfer the mixture to a casserole dish, adding more cheese on top if desired.

Top with toasted breadcrumbs.

Bake in the oven at 350F for about 20 minutes to warm and congeal the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens