Butternut Squash Mac and Cheese
A fall twist on mac and cheese. Pureed roasted butternut squash gives this mac and cheese some added nutrition and flavor. Make it for an easy weeknight dinner or as part of your weekend meal prep.
- 2 tsp cooking oil (avocado or olive oil)
- 1 small butternut squash, peeled, seeded, and cut into 1-inch chunks (about 4 cups)
- 8 oz. elbow macaroni (2 cups dried pasta)
- 1 small yellow onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/2 tsp ground mustard
- 1/2 tsp salt, more to taste
- 1.5 cups shredded sharp cheddar cheese
- 2.5 cups unsweetened almond milk
Roast the Butternut Squash
Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, toss the butternut squash chunks with 1 tsp of oil until all pieces are coated. Season with salt and pepper.
Spread the squash pieces evenly on a baking sheet and bake for 25 minutes until the pieces are tender.
While the squash is roasting, cook the pasta according to package directions.
Make the Sauce
Heat 1 tsp of oil in a heavy-bottomed pot (like a Dutch oven) over medium-high heat. Add the onion and cook for 5 minutes until it starts to become translucent. Add the garlic, mustard powder, salt, and cook another 30 seconds.
Turn the heat off and add 4 cups of roasted squash chunks to the pot with the onions. Then use an immersion blender to puree everything together. I use an immersion blender to minimize cleanup, but you can also puree everything in a food processor or high-speed blender and then transfer it back to the pot.
Turn the heat to low and add the cheese and almond milk. Stir slowly until the cheese melts and the mixture becomes smooth.
Add the drained pasta to the sauce and stir to combine. If you want the sauce to have a thinner consistency, slowly add more almond milk until it reaches the desired consistency.