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Mac, Squash N' Cheese

Ingredients

Mac, Squash N' Cheese

  • 2 tbsp Olive oil, for roasting
  • 1 Butternut squash, peeled and cubed into 1/4-1/2 inch pieces
  • 4 tbsp unsalted butter
  • 1/2 white onion, finely chopped
  • 3 cloves cloves of garlic, finely chopped
  • 1 tbsp fresh thyme leaves
  • 4 tbsp flour
  • 2 cups milk at room temperature
  • 2 cups grated, aged sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Salt to taste

Instructions

Mac, Squash N' Cheese

  1. Cook the squash either by roasting or steaming. If roasting, preheat oven to 425 degrees Fahrenheit. Toss cubed squash with olive oil and spread evenly across a baking sheet. Roast until tender and squash has begun to caramelize, 25 to 45 minutes. Cooking times will vary based on how large or small your squash cubes are cut. If steaming, heat large pot with ½” inch or so of water. Add squash to steaming basket and steam, covered, until tender, about 7-10 minutes. Squash is ready when it is tender enough to easily poke with a fork, but still firm enough to hold it’s shape.

  2. Once squash is cooked, place into a food processor and puree until smooth. Set aside. (If using canned squash or pumpkin puree, omit the first two steps.)

  3. Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 10-12 minutes. Cool 10 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

  4. Cook pasta according to package instructions.

  5. Meanwhile, in another pot over medium heat, melt butter then add onion, garlic, thyme, and a pinch of salt. Stirring occasionally, cook until onions are soft (about 5 minutes). Stir in flour, cooking for about 3 minutes. Then stir in milk and cook until sauce begins to thicken. Reduce heat to low and begin mixing handfuls of cheese into the milk, stirring in until the cheese is melted and the sauce is creamy. Stir in butternut squash puree.

  6. Add in mustard, nutmeg, cayenne, and black pepper, stirring to combine. Adjust seasonings and add salt to taste. Add the cheese/butternut squash sauce to pasta until the macaroni is sufficiently coated. Heat until warm. Serve immediately while hot!