1. Can I use a different type of pasta for this recipe?

Absolutely! While shell pasta works wonderfully, you can substitute it with elbow macaroni, rotini, or even gluten-free pasta. The key is choosing a pasta shape that will help hold the creamy sauce, so any of these options will work just fine.

2. Is there a way to make this recipe vegan-friendly?

Yes, you can easily make this Butternut Squash Mac and Cheese vegan by swapping the butter with olive oil, using plant-based milk (like almond or oat milk), and choosing a vegan cheese alternative. It will still be delicious and creamy!

3. How can I make the sauce extra creamy?

For an even creamier sauce, consider using full-fat coconut milk in place of regular milk. You can also add a bit more cheese or even a small amount of cream cheese to enhance the texture.

4. Can I prepare this dish ahead of time?

Yes, you can prepare the sauce and cook the pasta ahead of time. Just store them separately in the fridge. When ready to serve, reheat the sauce on the stove, adding a splash of milk or pasta water to loosen it up, then mix with the pasta and enjoy!

Butternut Squash Mac and Cheese – 30-Minute Comfort Food

Name: Butternut Squash Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons butter; 10 sage leaves; 1 medium shallot, diced; 4 cloves garlic, minced; 5 thyme sprigs; Salt and ground pepper to taste; 1 medium (15 oz) butternut squash, diced; 1 lb shell pasta; 1 ½ cups vegetable stock; 1 cup whole milk; 1 ½ cups sharp cheddar cheese (mix with mozzarella if desired)

Description

This creamy Butternut Squash Mac and Cheese offers a healthy twist on the classic comfort food. With the rich flavor of roasted butternut squash blended into a smooth, velvety sauce, this dish is perfect for anyone looking for a healthier, yet equally delicious alternative to traditional mac and cheese. It’s quick to prepare, and both kids and adults will love it!

Ingredients

Scale

2 tablespoons butter
10 sage leaves
1 medium shallot, diced
4 cloves garlic, minced
5 thyme sprigs
Salt and ground pepper to taste
1 medium (15 oz) butternut squash, diced
1 lb shell pasta
1 ½ cups vegetable stock
1 cup whole milk
1 ½ cups sharp cheddar cheese (mix with mozzarella if desired)

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Instructions

Bring a large pot of water to a boil.
In a separate pan, melt butter and add sage leaves. Fry them for a few seconds until crispy, then remove and set aside.
Sauté diced shallots and minced garlic in the butter until translucent, avoiding browning.
Add thyme, salt, and pepper to the mixture, and stir to combine.
Roast the diced butternut squash with the shallots and garlic for a few minutes to caramelize slightly.
Pour in vegetable stock and milk, stir, and bring it to a boil. Reduce heat, cover, and cook until the squash is tender (around 10 minutes).
While the squash is cooking, cook the shell pasta in salted boiling water according to the package instructions until al-dente. Reserve 1-2 cups of pasta water.
Once the squash is tender, remove the sage stems and blend the mixture until smooth using an immersion blender.
Stir in the grated cheddar cheese until melted and smooth.
Add the cooked pasta to the butternut squash sauce and gently mix until the pasta is well-coated.
Serve immediately, topped with crispy sage leaves and additional grated cheese if desired.

Notes

For a lighter version, use olive oil instead of butter.
If you prefer a spicier dish, add red pepper flakes or cayenne pepper.
Use gluten-free pasta to make this dish gluten-free.
If the sauce thickens as it cools, add reserved pasta water to adjust the consistency.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 463 kcal
Sugar: 5g
Sodium: 467mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 3g
Protein: 19g
Cholesterol: 44mg