It’s fall ya’ll and the seasonal recipes will be flowing through befilledup as we speak! Get excited! I absolutely love the fall season for all the reasons everyone else does: crisp weather, pumpkin picking, apple picking, pumpkin recipes, pumpkin coffee and tea, pumpkin candles, Halloween, and many, many more fall-ish things! What’s your favorite season? I think fall definitely wins for me but I do love me some summer time, too. Will Smith and I would get along well, I just know it.
So what fall recipe are you dying to make this year? I can say this was one I was looking forward to and was happy with the outcome! Again, I know you have heard me say this many of times, but Joe claims to not like butternut squash – he just thinks it’s weird – but he sure didn’t mind it in this dish…
Butternut Squash Mac N’ Cheese
Adapted from Two Peas and Their Pod Blog
- 1 small butternut squash, peeled and chopped into cubes
- 1 – 2 Tbsp olive oil
- 1 garlic clove, minced
- 2 cups milk, divided
- 1/4 to 1/2 cup vegetable broth (as needed to thin butternut mixture)
- 2 cups elbow macaroni
- 3 Tbsp butter
- 3 Tbsp flour
- 1/8 tsp nutmeg
- 1/4 tsp dried basil
- 1/4 tsp garlic powder
- 1 cup white cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup panko bread crumbs
- On baking sheet, place cubed butternut squash, drizzle with olive oil and minced garlic.
- Place in oven at 350F and roast for 30 minutes or until tender.
- Once tender, place in blender and add 1 cup milk and 1/4 cup to 1/2 cup broth, blend until smooth.
- In sauce pan, boil water according to box and cook elbow macaroni until al dente.
- Set macaroni aside, and in same sauce pan on medium heat, melt butter.
- Whisk in flour constantly until incorporated into butter, creating a paste.
- Add remaining 1 cup milk, nutmeg, basil and garlic powder and stir constantly for about 5 minutes or until thickened.
- Add butternut mixture to milk mixture and stir well.
- Add cooked macaroni to mixture and coat evenly.
- In 9 inch square casserole dish, pour half of macaroni mixture into dish.
- Layer 1/2 cup of both cheeses and 1/2 cup panko bread crumbs.
- Repeat layering with macaroni, cheese and finally bread crumbs.
- Bake 30 minutes on 350F or until golden brown on top.