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Creamy Roasted Butternut Squash Mac & Cheese Bake

creamy roasted butternut squash mac & cheese bake - featured image
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A reinvented comfort food dish that blends roasted butternut squash puree with a rich cheddar and Gruyère cheese sauce, topped with crunchy breadcrumbs for a healthier yet indulgent mac and cheese bake.

Ingredients

Scale
  • 1 medium-large butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups whole milk, warm
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, grated
  • 1 teaspoon Dijon mustard
  • A pinch of nutmeg, freshly grated
  • 1 pound elbow macaroni
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/2 cup extra Parmesan cheese

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, maple syrup, smoked paprika, salt, and pepper. Spread in a single layer and roast for 30-40 minutes until tender and caramelized. Let cool slightly.
  3. Puree the roasted squash in a blender or food processor until smooth. Adjust seasoning if needed and set aside.
  4. Bring a large pot of salted water to a boil. Cook elbow macaroni until one minute before al dente. Drain and toss with a little oil to prevent sticking.
  5. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 2-3 minutes until light golden and nutty.
  6. Slowly whisk in warm milk, a little at a time, until the mixture thickens and coats the back of a spoon (about 5 minutes). Remove from heat.
  7. Stir in cheddar, Gruyère, Dijon mustard, and nutmeg until melted and smooth. Fold in cooked pasta and squash puree until evenly coated.
  8. Mix panko breadcrumbs, melted butter, and Parmesan in a small bowl.
  9. Pour pasta mixture into a greased 9×13 inch baking dish. Sprinkle breadcrumb topping evenly over the top.
  10. Bake at 350°F (175°C) for 20-25 minutes until golden brown and bubbling. Let rest for 10 minutes before serving.

Notes

Roasting the squash concentrates sugars and adds depth compared to boiling. Always grate your own cheese to avoid anti-caking agents that prevent smooth melting. Undercook pasta slightly as it will continue to cook in the oven. Let the bake rest for 10 minutes after removing from the oven to allow the sauce to set.

Nutrition

Keywords: butternut squash, mac and cheese, comfort food, vegetarian, fall recipes, baked pasta, healthy comfort food

Find it online: https://tomyumy.com/creamy-roasted-butternut-squash-mac-and-cheese-bake-best-comfort-food/