Butternut Squash Mac & Cheese

1 Nov
Squash week continues. Yes, this is quite similar to the Squash & Pine Nuts Pasta, but different and delicious, I promise.
  • 1 medium butternut squash
  • olive oil for sauteeing
  • 1 onion, diced
  • 1/2 c. milk
  • 1 1/2 tablespoon butter
  • generous salt, pepper, cinnamon, cayenne, and thyme (fresh or dried)
  • 1  cup grated cheese (cheddar, parmesan, colby jack, anything works)
  • 1 lb pasta of any shape, I choose elbows or mini-bowties
  • Halve, seed and roast the butternut squash at ~400 for about 50 min in a deep roasting pan with about an inch of water on the pan. Let cool somewhat and spoon out all the squashy goodness.
  • Bring a pot of water to a boil and add pasta. Cook until al dente and drain.
  • Meanwhile, sautee a chopped onion in olive oil along with spices in a very large and deep fry pan. Cinnamon makes it extra autumnal.
  • Once the onion is glassy, add the spooned out squash into the fry pan and stir frequently. The squash should really be a consistency like a good puree (if not, feel free to use a hand blender to get it to pasta sauce consistency). Add the milk until the sauce reaches the right thickness.
  • Once thinned a bit, set burner on low and mix in cheese, continuing to stir often. Stir pasta into large fry pan and serve.

One Response to “Butternut Squash Mac & Cheese”


  1. Baked Pumpkin & Spinach Mac N Cheese « Kitchen Mess - December 1, 2011

    […] for words. Love love love. Savory, creamy, and crispy all at the same time. Very similar to butternut squash mac n cheese, but pumpkiny (even […]

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