Roasted Butternut Squash Mac & Cheese
Dive into the cozy goodness of our Roasted Butternut Squash Mac & Cheese, where creamy cheese meets the sweet, caramelized flavors of roasted squash. Topped with crunchy garlic sage breadcrumbs for an irresistible crunch, this dish is a fall favorite that’s sure to warm your soul. Elevate your comfort food game with a touch of miso for an extra layer of savory delight!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •1/2 cup cashews
- •1 cup cheddar cheese
- •1/2 tsp ground sage
- •2 cloves minced garlic
- •2 tsp miso paste
- •2/3 cup panko
- •1/2 cup parmesan cheese
- •10 oz pasta
- •1 cup veggie broth
Pantry Items
Amounts also listed in instructions below
- •Black pepper
- •Butter
- •Butternut squash
- •Cayenne
- •Flour
- •Garlic powder
- •Nutmeg
- •Onion powder
- •Salt
- •Thyme
👨🍳 Instructions
- 1
Halve your butternut squash, sprinkle salt and drizzle oil on it, and roast at 375 F for 45 minutes to an hour until tender. Scoop out 1.5 cups of squash.
- 2
To make the cashew cream if using: In a food processor, blend cashews with a splash of water or milk until completely smooth, adding more water if needed.
- 3
In a blender or food processor, add the roasted squash, onion powder, garlic powder, black pepper, thyme, cayenne, and nutmeg and blend until completely smooth. (Skip this step if using canned butternut squash)
- 4
In a large pot, make a roux with the butter and flour—melt the butter and gradually add the flour, stirring constantly. Let cook for a minute or two on low heat before adding the broth and stirring. Add in your cashew cream, miso paste, and butternut squash puree, and once combined with the broth, add cheese and allow to melt into the sauce.
- 5
Add your cooked pasta to the pot of sauce, and combine evenly.
- 6
To make the garlic sage breadcrumbs: In a pan, melt butter and add minced garlic, sage, salt, and panko. Stir and let toast in the pan for about 5 minutes, until crispy and golden. Top mac and cheese with breadcrumbs when serving.
💡 Pro Tips
- ✓Use pre-cut butternut squash to save time on peeling and dicing.
- ✓Toast the flour in the roux for a minute longer to enhance the nutty flavor.
- ✓If you don't have miso paste, substitute with tahini for a similar creaminess and depth.
- ✓Make the cashew cream in advance and store it in the fridge to streamline the cooking process.