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butternut squash mac and cheese

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October 22nd, 2012 · Print Print

Want to know the craziest thing about this dish?  The orange mac-and-cheese color in this pasta is all natural!  Eveny pick eaters won’t know the difference, and you can sneak in a huge serving of healthy veggies without anyone being any wiser. 

I’m going through a major baked pasta craze right now — I love making them on Sundays and then having quick, easy homemade dinners all through the week.  Life has been so crazy lately, those extra few minutes on weeknights really make a difference!

I’m off to New York on Wednesday for a really awesome new project — can’t wait to tell you guys about it!  I’m a little nervous about packing — it’s still so warm and beautiful in Texas (barely even cool enough for long pants), I can’t believe it’s sweater and jacket weather in the Northeast! 

Butternut Squash Mac and Cheese

INGREDIENTS
1 pound macaroni pasta
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 shallot, chopped
1 tsp smoked paprika
2 cups vegetable stock
1 large butternut squash
2 cups sharp cheddar, grated
1 cup grated Parmesan
Salt
Black pepper

DIRECTIONS

First, cut the squash in half and roast it at 450 degrees for one hour, or until squash can be poked through with a fork.  Once the squash is roasted, scoop out the flesh and reserve.  Turn the oven temperature down to 350 degrees F.

Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.

While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the shallot. Cook the shallot for a minute or so, and then all the vegetable stock.  Once everything is warm, combine with the butternut squash and cook for 5-8 minutes, stirring frequently.  Stir in cheeses in a figure 8 motion and season the completed sauce with salt, paprika and pepper. Taste to adjust seasonings.

Drain cooked pasta well and combine with sauce.  Place in a baking dish and cook, covered with tin foil, for approximately 15 minutes, and serve.


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Tags: food · main dishes · side dishes



8 responses so far ↓

  • 1 Bianca @ Confessions of a Chocoholic // Oct 22, 2012 at 9:59 am

    Yum! Bookmarking now :)

  • 2 Sarah // Oct 22, 2012 at 11:11 am

    Ohmygosh this sounds incredible! I’m making this dish this week, hands down.

  • 3 butternut squash mac and cheese | Beauty Blogs // Oct 22, 2012 at 12:28 pm

    [...] butternut squash mac and cheese On October 22, 2012 From sugarlaws.com [...]

  • 4 butternut squash mac and cheese | Beauty Blogs // Oct 22, 2012 at 12:28 pm

    [...] butternut squash mac and cheese On October 22, 2012 From sugarlaws.com [...]

  • 5 Rachel @ Bakerita // Oct 22, 2012 at 12:38 pm

    Looks absolutely delicious! Love the addition of butternut squash. Can’t wait to try it!

  • 6 Sydne // Oct 22, 2012 at 1:54 pm

    That looks beyond delicious!

  • 7 Katherine // Oct 22, 2012 at 3:58 pm

    I am definitely going to make this for Alexander (and me!) He is not a big fan of veggies but when they are partially hidden he loves them!

  • 8 Lea // Oct 25, 2012 at 11:52 am

    Just made this last night – DELICIOUS! Thank you for the recipe.

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