butternut squash mac and cheese

I am in a food coma.

I went back for thirds tonight.

I never go back for thirds.

This mac and cheese really hit the spot.  And apparently I was really hungry!

My farm friend Ellen gave me the idea of making a butternut squash mac and cheese.  She got inspiration from Cooking Light and so I went over to their website to check out the recipe.  It sounded great and with a few modifications (whole milk, more cheese, and olive oil instead of cooking spray) I made a new Fall favorite dinner!

I highly recommend going back for seconds on this dish.  Not thirds.  Henry and I are about to watch a movie on the couch until my stomach feels better.  This meal was worth it though!

Butternut squash mac and cheese:

3 cups cubed peeled butternut squash (about 1 medium sized butternut squash)

1 1/4 cups chicken broth

1 1/2 cups whole milk (or whatever you have on hand)

3 garlic cloves (minced)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons goat cheese

1 1/4 cups shredded Gruyère cheese

1 cup grated pecorino Romano cheese

1/4 cup grated Parmigiano-Reggiano cheese, divided

1 pound uncooked cavatappi

Extra virgin olive oil for coating

1/2 cup panko (Japanese breadcrumbs)

2 tablespoons chopped fresh parsley


Preheat oven to 375 degrees

Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

Place the hot squash mixture in a food processor or blender. Add salt, pepper, and goat cheese.  Process until smooth.  (be careful of hot spatters!!!) Pour mixture into a large bowl.  stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

Cook pasta. Add to squash mixture.  Transfer to a baking dish.

While pasta cooks heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the pasta mixture

Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately. Enjoy!

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4 Responses to butternut squash mac and cheese

  1. Karen Anne says:

    After the pasta is cooked, it’s mixed? layered? into the baking dish?

    That looks yummy.

    • drealieberg says:

      Sorry, I just realized I left that part of the recipe out. Just fixed it. You need to mix the pasta with the cheese and squash mixture. Then pour it into a baking dish.
      Sorry for the confusion!

  2. Julie says:

    OMg. I am making that. Soon.

  3. Jean says:

    I made mac and cheese tonight, too. Suffice it to say yours is better than mine. It’s also a great technique to use with other things. Thanks.

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