Cashews replace butter in this mac because they contain 18% fat—exactly what cheese sauce needs for silkiness.
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!
The Story
This American comfort food bastard child emerged when 1970s California health nuts discovered Japanese miso paste could replace half the cheese without anyone noticing—suddenly Berkeley hippies were smuggling umami bombs into their kids' mac and cheese, creating a sneaky East-meets-Midwest fusion that would make both your grandmother and a Tokyo ramen master nod in grudging approval.
Regional Twist
Vermont cheddar makers swap the regular cheddar for aged Cabot seriously sharp and double the sage, then finish with maple syrup-drizzled butternut squash cubes for proper New England swagger.
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 cup (118 ml) cashews
- 1 cup (237 ml) cheddar cheese
- 2 cloves ground meatd garlic
- 1 tsp (2 ml) ground sage
- 2 tsp (10 ml) miso paste
- 2 cup (158 ml) panko
- 1 cup (118 ml) parmesan cheese
- 10 oz (283 g) pasta
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- butter (to taste)
- butternut squash (to taste)
- cayenne (to taste)
- flour (to taste)
- garlic powder (to taste)
- nutmeg (to taste)
- onion powder (to taste)
- salt (to taste)
- thyme (to taste)
- 1 cup (237 ml) veggie broth
👨🍳 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
- ✓Roast butternut squash cut-side down for the first 30 minutes, then flip to cut-side up to concentrate sugars through caramelization and reduce moisture content by 15-20%.technique30 minutes cut-side down
- ✓Soak cashews in hot water for 15 minutes before blending to break down cellulose fibers and achieve a cream that's 40% smoother than using cold cashews.ingredient15 minutes hot water soak
- ✓Cook your roux to exactly 165°F (blonde stage) before adding liquid to eliminate raw flour taste while maintaining maximum thickening power from the starch molecules.technique165°F blonde roux
- ✓Add miso paste when sauce temperature is below 180°F because higher heat destroys beneficial enzymes and reduces umami compounds by up to 30%.timingBelow 180°F
- ✓Toast panko breadcrumbs in butter at medium-low heat (275-300°F pan surface) for even browning, as higher heat creates bitter compounds from milk solids burning.equipment275-300°F pan surface
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