Butternut bliss: Mac and cheese elevated with fall’s finest

Today, we’re diving into a delicious and nutritious dish that combines the creamy comfort of macaroni and cheese with the natural sweetness of butternut squash.

Butternut squash boasts a sweet and earthy flavor that’s at its peak during the fall harvest. This and its great price make it perfect for sneaking in some veggies while elevating your mac-and-cheese game.

Before we dive into the creamy goodness of mac and cheese, let’s talk about how to prepare that star ingredient — butternut squash. Here are three easy methods.

Microwave Method: Halve the squash vertically and scoop out the seeds. Place in a microwave-safe baking dish. Add a touch of butter or oil, a sprinkle of salt, a dash of pepper or a drizzle of honey or brown sugar into the cavities. Microwave in 5-minute intervals until it’s soft and tender, usually around 10 minutes. For that extra caramelized touch, consider finishing it in the oven at 375 degrees for 5 to 10 minutes.

Oven Method: Halve the squash vertically and scoop out the seeds. Place it in a baking dish. Season with salt, pepper, butter or a drizzle of honey or brown sugar. Bake at 400 degrees for 25 minutes until it’s fork tender.

Roasting Chopped Squash: Peel and dice the squash. Toss the pieces with olive oil, salt and pepper. Place them on a baking sheet lined with parchment paper for easy cleanup. Roast them at 400 degrees for 25 to 30 minutes, turning once, until they’re tender.

Now that you have your perfectly cooked butternut squash, it’s time to create a healthier and tastier mac and cheese that can be enjoyed as a side dish or main dish of your lunch or dinner.

Butternut Squash Mac And Cheese

Servings: 6 to 8

Ingredients

1 (16 ounce) cavatappi or large elbow pasta (3 cups)

1 cup onion, minced

5 tablespoons salted butter, divided

2 tablespoons flour

2 cups whole milk, plus more as needed

1/2 teaspoon kosher salt

1/2 teaspoon dried mustard

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

2 cups butternut squash, cooked and mashed

2 cups sharp cheddar cheese, grated (8 ounces)

1/2 cup panko breadcrumbs

Procedure

Preheat your oven to 375 degrees. Butter or spray a 9-by-13 baking dish, set aside. Cook the pasta as directed for al dente. Drain and set aside.

Meanwhile, in a large skillet on medium heat, melt 4 tablespoons butter. Add the onion and cook until translucent. Next, sprinkle flour over the onion and whisk to create a roux, a paste.

Cook for 2 minutes, then gradually whisk in the milk. Continue cooking while whisking until slightly thickened, about 3 minutes. Add the salt, mustard, pepper and nutmeg, and whisk to combine.

Reduce heat to low, and stir in the mashed butternut squash. Once warmed, add the cheese by the handful, whisking constantly. Continue stirring until smooth. If it becomes too thick, add a splash of milk.

Stir in the cooked pasta. Adjust seasonings as needed. Pour the pasta and sauce into your baking dish.

Melt the remaining 1 tablespoon of butter, add the panko, and toss to coat. Sprinkle this over the pasta. Bake for 20 minutes or until golden and bubbly.

Serve this with a green salad and a big mound of buttered steamed broccoli. Carnivores could add crumbled bacon or diced ham to this recipe.