Butternut Squash Mac
Cheesy, creamy, and a little sweet, this Butternut Squash Mac feel like the perfect hug from fall. It is the perfect comfort food for this time of year where the leaves start to fall and the cozy season begins!
I know September is usually for the apples, but for me, I enjoy playing around with squash and pumpkin in recipes a lot. I have always liked squash. My grandma would bake acorn squash in the oven and then melt butter and brown sugar in the middle so it was almost like a pool. It was such a treat to have at those dinners and that is where I really started to love squash. I have continued to try different styles of squash and different ways to incorporate squash into recipes throughout the years and it really is so much fun!
I always love to start thinking about squash recipes in late august when they really start to take over the gardens. The great thing about squash is that it can last for a few months past picking if stored correctly so for the Midwest, it is definitely a vegetable that we like to use throughout the winter months when we are thinking about our seasonal eating patterns. It is also something I crave as the days start to get cooler.
Well, I am sad to report that our temperatures here in the Midwest are still HOT! We have not cooled down in a couple of weeks and it is making me even more anxious for the fall weather to be here. Today, I decided to make this Butternut Squash Mac to match my fall mood that I am so desperately wanting to live out, and it really did the trick! In my mind, I was sitting there with the leaves falling in my cozy fall clothes, when in actuality, I was in shorts and a tank top and got hit with a really hot wave of heat when I opened the door for my post-dinner stroll. But oh well, it was still delicious!
Details and Tips!
Butternut Squash Mac could not be easier to make. And it is also meal prep friendly. The hardest part is getting the seeds out of the squash! You will start by cooking the squash and onions in the oven. You can either peel the squash and cube it up or you can slice it in half and roast it in two larger pieces and then remove the flesh from the peel. Just don't forget to remove the seeds first!
Once the squash and onions are cooked, you will add them to a pot or blender with chicken bone broth. If using a pot, use an immersion blender to blend the mixture to smooth, or use a blender to do the same. Once the mixture is smooth, place it in a pot and let it come to a gentle simmer. While this is happening, cook your noodles!
Once the sauce is to a simmer, add in the cream and cheese, as well as the spices. Let that simmer and come together. Then, once the noodles are cooked, you will throw the noodles and in the sauce, and there you go!
What you need!
- butternut squash
- onion
- chicken bone broth - vegetable broth is fine as well
- cream
- paprika
- salt
- pepper
- garlic powder
- cheddar cheese - shredded
- noodles
Customize!
For this recipe, there really isn't a whole lot to customize! You can definitely leave out the paprika but it is only going to lend a nice smokey flavor. This Mac is not spicy at all! I typically will make this with Jovial gluten free noodles. I did here which is why the noodles look a little dark in color. You could also use whatever noodles you prefer that are a shape that will hold the sauce.
Explore more!
I hope you enjoy this recipe! Let us know what you think in the comments or on social media!
Butternut Squash Mac
Creamy, cheesy, and a little sweet! This is like fall in a bowl! It is quick to whip up and meal prep friendly!
- 1 butternut squash (medium size)
- 1 onion (medium size)
- 1 cup chicken broth (bone broth preferred)
- 1/2 cup heavy cream
- 2 cups cheddar cheese (shredded)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 8 ounces elbow pasta noodles (or your favorite)
For the butternut squash
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Cut the squash in half lengthwise and remove the seeds using a spoon. Place them skin side up on a baking sheet. Roughly chop an onion in 1/4s and place that on the sheet pan with the squash. Cook the squash and onion at 375 for 25-30 minutes or until the flesh of the squash is fork tender and the onions are soft. Set aside to cool for a few minutes.
For the squash mac
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Once the squash is cool enough to handle, remove the flesh from the peel. Add the squash flesh, onion, and broth to saucepan. Using an emersion blender, puree the mixture until completely smooth. Bring that mixture to a gentle simmer.
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While the sauce is simmering, cook the noodles to package instructions.
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Once the squash mixture is simmering, add in the salt, pepper, garlic powder, paprika, cream, and cheddar cheese. Let that simmer for a few minutes until the cheese melts and the flavors come together.
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Once the pasta noodles are cooked, us a metal, wire strainer to add them directly into the sauce. If the sauce is a little thick, add in a splash of pasta water until the consistency is to your liking! Serve immediately. Enjoy!