I’ve said it before and I’ll say it again: Butternut squash is one of my absolute favorite ingredients to cook and consume. So it should come as no surprise that I’m a big fan of this roasted butternut squash macaroni and cheese.
It’s comfort food at its finest for a few reasons:
- It’s filling.
- It’s flavorful.
- It’s somewhat healthy.
But be warned: This isn’t your traditional ooey, gooey pasta dish. That’s because the sauce features plenty of roasted squash purée and just a cup of extra sharp cheddar cheese. It’s a delicious twist which creates the perfect balance of sweet and savory, in my opinion. And the crowning glory? A buttery topping made from crumbled cornbread and Asiago cheese.
Recipe adapted from Martha Stewart.
Roasted Butternut Squash Macaroni and Cheese
Makes 6-8 servings
Ingredients
- 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1" cubes
- 1 tablespoon olive oil
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- 1½ cups milk
- 1 cup vegetable broth
- 1 tablespoon chopped fresh sage
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 pound ridged jumbo elbows
- 1 cup grated extra sharp cheddar cheese
- ½ cup ricotta
- ¼ cup grated Asiago cheese
- 1 cup crumbled cornbread (see notes)
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 400 degrees. Place the butternut squash on a baking sheet. Drizzle with olive oil. Season with cayenne pepper and nutmeg and toss to coat. Spread squash in a single layer.
- Bake for 15 minutes, remove from the oven and stir gently. Bake for another 15 minutes or until the squash is fork tender.
- In a medium sauce pan, combine the roasted butternut squash, milk, vegetable broth and sage. Bring to a boil over medium-high heat. Remove from heat and purée. Season with salt and pepper.
- Meanwhile, bring a large pot of water to a boil. Cook pasta until al dente according to package directions. Drain.
- Add butternut squash purée, cheddar cheese, ricotta and 2 tablespoons Asiago cheese to pasta and toss to coat. Transfer mixture to a 9" square baking dish coated with cooking spray.
- In a small bowl, combine the remaining Asiago cheese, crumbled cornbread and melted butter; toss to combine. Sprinkle over the pasta.
- Cover baking dish with foil and bake at 375 degrees for 20 minutes. Remove foil and bake uncovered for 20 more minutes or until the top is golden brown. Serve immediately.
Notes
If you're in the mood to bake, whip up a batch of my Quick and Easy Cornbread. You will have extra cornbread after making the macaroni and cheese, but it’s delicious served with butter and honey or chili.
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