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Justine Doiron

Butternut Squash Mac n' Cheese

Roasted butternut squash is blended with warm herbs and spices into a velvety sauce, then tossed with rigatoni and a trio of gouda, parmesan and white cheddar. It's cozy, cheesy and easy to riff on, and it freezes well.

⏱ 50 min6Americanmac and cheesebutternut squashpastafallcomfort food

Ingredients

  • 2 cupsraw butternut squash · or squash of choice; about 12 ounces cooked
  • 3/4 cupmilk · milk of choice
  • 1/2 teaspoongarlic powder
  • 1/2 teaspoondried rosemary
  • 1/2 teaspoondried thyme
  • 1/2 teaspoonsage
  • 1/2 teaspoonsmoked paprika
  • 1/4 teaspoonnutmeg
  • 1/4 teaspooncayenne
  • 2 tablespoonsextra virgin olive oil
  • 1bay leaf
  • 1 cupgouda · shredded, about 6 ounces
  • 1/2 cupparmesan · shredded, about 3 ounces
  • 1/2 cupwhite cheddar · shredded, about 3 ounces
  • 16 ouncesrigatoni pasta
  • —salt and pepper · to taste
  • —red pepper flakes · optional, for topping
  • —chili oil · optional, for topping

Steps

  1. 1

    Preheat the oven to 400°F.

  2. 2

    Roast the butternut squash until soft, about 25 minutes.

  3. 3

    Grate all of the cheeses and set them aside.

  4. 4

    Let the roasted squash cool slightly, then scoop the soft flesh away from the skin and add it to a blender with the milk, garlic powder, rosemary, thyme, sage, smoked paprika, nutmeg and cayenne. Blend until smooth.

  5. 5

    Set a large pot or Dutch oven over medium heat. Add the olive oil and bay leaf, then stir in the squash purée and let it start to cook down.

  6. 6

    Keep the sauce on low heat, stirring occasionally, while you cook the pasta in a separate pot.

  7. 7

    Cook the rigatoni in boiling water until al dente, about 6-8 minutes. Reserve about 1/2 cup of pasta water, then drain.

  8. 8

    Add the pasta to the sauce. Alternate between adding the cheeses and splashes of pasta water, stirring until the cheese melts and the sauce fully coats the pasta. Season with salt and pepper.

  9. 9

    If you'd like some heat, top with red pepper flakes and a drizzle of chili oil. Serve warm.

Creator's notes

Use any squash you like. Honeynut, koginut or delicata all work. The recipe is easy to riff on, and you can freeze it as a cheaper homemade version of the store-bought frozen one.

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