Butternut Squash Mac and Cheese
Butternut squash Mac and cheese seems to be a staple this time of year. If you live in the states, you’re bound to know about the infamous Trader Joes butternut squash mac and cheese. I created this recipe with that dish in mind.
I love butternut squash in tons of recipes. Take this butternut squash risotto, Turkey, butternut squash and béchamel lasagna rolls, and this coming week, I also have a fall white bean and kale minestrone soup featuring this veggie.
How to make this Trader Joes inspired butternut squash mac and cheese
I’ve seen some recipes creating the creamy butternut squash sauce in multiple different ways. I love dicing it up and roasted it with olive oil and all the spices. This way, all the spices have a chance to warm up and become more fragrant and flavorful.
Once the butternut squash is fork tender, remove it from the oven and let it cool while the pasta cooks. Shred up your gouda, white cheddar and Parmigiano Reggiano. It’s important to grate up the cheeses yourself so they can melt more evenly.
When the squash is cooled, add it to a blender with the milk and blend to desired consistency until smooth and creamy. I find this process works the best and you end up with the best texture! Add the sauce to pan, top with the pasta then alternate between the cheeses and the pasta water to develop a luscious and delicious final mac and cheese. I love topping it with more cheese and a sprinkle of red pepper flakes for added heat (you could also add some red pepper flakes or cayenne to the sauce for an extra kick!
I know you’re going to love this version of mac and cheese and my take on the Trader Joes butternut squash mac and cheese which is one of my faves every fall. Let me know if you give this recipe a try!
Here are some of my other fall favorite recipes
Butternut squash risotto
Turkey Pumpkin Chili
Mexican chicken and rice soup
Turkey, butternut squash, bechamel lasagna rolls
Pumpkin butter white russian
When you make this butternut squash mac and cheese, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Butternut Squash Mac and Cheese
Equipment
- Blender, food processor, or immersion blender recommended
Ingredients
- 1 butternut squash peeled and diced, about 3 ½ – 4 cups
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne optional for a spicier kick
- Salt and pepper to taste
- 2 – 2 ½ cups whole milk or milk of choice
- 1 box pasta of choice I use rigatoni or mezze rigatoni
- 1 cup gouda cheese shredded
- ½ cup white cheddar cheese shredded
- ½ cup Parmigiano Reggiano grated
- Red pepper flakes optional for topping
Instructions
- Preheat the oven to 400F
- Add all your diced butternut squash to a baking tray, drizzle with the olive oil and add all your spices, salt and pepper so all the squash is coated evenly. Roast for 30-40 minutes or until fork tender. While the squash roasts, bring a large pot of salted water to a boil and then shred all your cheeses. When the butternut squash is done remove from the oven and add the pasta to the boiling water and cook until al dente reserving 1 ½ – 2 cups of the pasta water.
- Add the butternut squash and the milk to a blender or processing equipment of choice. (If you don’t have one, you could also use a fork to very finely mash up the butternut squash by hand, but I do find that blending makes the sauce turn out much smoother.) Once blended and to a pan over medium low heat then add the pasta directly to the sauce. Top the pasta with 1/3 of the cheese and mix gently. Add about 2-3 Tablespoons of the pasta water and mix. Repeat these steps until all the cheese is finished, leaving a bit for garnish, and the consistency is how you like it.
- Serve with topped with the remaining cheese and a sprinkle of red pepper flakes. Enjoy!
