Equally delicious as a side dish or the star of the show,
butternut squash-enriched mac & cheese is a Fall staple that’ll keep you coming back for another bite.

Time to read: 3 mins | Time to make: 45 min | Yields: 6 servings

Method

1. Preheat the oven to 425°F (220°C)

2. Slice the ends of the butternut squash and cut it in half lengthwise. Remove and discard the stringy bits from around the seeds and the seeds themselves.

3. Place the squash half in a roasting pan or a rimmed baking sheet. Coat the squash with 1 tbsp of oil and season with salt and black pepper. Flip the butternut squash such that the cut side is facing down and roast for 30 min - 1 hour, depending on size. Remove from the oven and let it cool down.

4. Grate all of your cheeses and set aside.

5. Scoop out the flesh from the butternut squash and add it to a blender. Add in the milk, garlic powder, rosemary, thyme, sage, paprika, nutmeg, and cayenne. Blend until smooth.

6. Put a large pot on medium heat. Add in the olive oil and bay leaf. Stir in the butternut purée and begin to cook down.

7. Keep this sauce on low heat while you cook your pasta in a separate pot, stirring occasionally.

8. Cook the pasta in boiling water until al dente, about 6-8 minutes; drain and reserve about ½ cup of the pasta water.

9. Pour the pasta into the sauce—alternate between adding the cheese and a splash of pasta water. Stir until the sauce fully coats the pasta, and the cheese is melted.

10. Top with red pepper flakes and serve warm.

Nutrition facts, per serving:

Energy: 328 kcal | Carbs: 44 g | Protein: 15 g | Fat: 16 g