Oh cheesy, gooey, golden goodness. This isn’t just any mac and cheese, its butternut squash mac and cheese. Butternut squash mac and cheese with gruyère and sage to be exact. So delicious I can’t quite put it in to words! A grown-up version of the childhood classic that deserves a spot at a dinner party!
I had been meaning to try butternut squash mac and cheese for a while now, I had read rave reviews about how the addition of butternut squash makes a deliciously silky, cheesy sauce. I can confirm, it does! Plus it adds in some veggies to an otherwise veggie-less dish which is a win win. A great option for if you have fussy eaters who don’t like their veggies but love cheese and pasta (not just kids – boyfriends, girlfriends, parents, I’m not discriminating haha!).
This butternut squash mac and cheese can also be made vegan with a few easy substitutions and tastes just as good. Simply use vegan cheese and a plant milk and you are good to go! I recommend soy or oat for this recipe.
I would be lying if I said that adding butternut squash to this suddenly made it a healthy dish. It certainly has less cheese and more vegetables than normal mac and cheese but it is still indulgent! Saying that, all the dairy in this dish makes it a great source of calcium. The butternut squash also adds loads of vitamin A and vitamin C. Opt for brown macaroni for a fibre boost!
Butternut Squash Mac and Cheese Recipe
Here is the recipe! You are going to need a food processor or blender for this, as well as a casserole dish.
Butternut Squash Mac and Cheese
- 500 g butternut squash cubed
- 500 ml milk dairy, soy or oat work best
- 150 g gruyère cheese or vegan cheese
- 500 g macaroni pasta
- 2 tbsp olive oil or butter
- 3 tbsp plain flour
- 1 tbsp mustard
- 1/2 tsp nutmeg
- 1 tsp garlic powder
- 4 sage leaves chopped
- 2 tbsp breadcrumbs
- 2 tbsp grated cheese
- 3 sage leaves
- Preheat the oven to 180c/350f. Peel, core and dice the squash if needed.
- Bring a pot of water to boil and cook the butternut squash cubes for 10-15 minutes until tender.
- Meanwhile, cook the macaroni according to the instructions. Once cooked, drain and set aside.
- Once the butternut squash is tender, drain and add to a food processor or blender with half of the milk and blend until smooth. Set aside.
- Heat the oil or butter in a saucepan and sauté the sage leaves for 2 minutes then whisk in the flour.
- Gradually add in the milk, a splash at a time, whisking until smooth in between additions. Once you have added all of the milk, do the same with the butternut squash mixture.
- Bring the sauce to a boil, then reduce and simmer for a few minutes until thickened.
- Add the mustard, garlic powder, nutmeg, salt, pepper and grated cheese to the sauce and heat until the cheese is melted. This is your sauce.
- Mix the sauce and the pasta together, then spread out in a casserole dish. Top with the breadcrumbs, some black pepper, the sage leaves and some extra cheese and grill for 10-15 minutes until the top is golden brown.
I hope that you enjoy this recipe as much as I did! Let me know down in the comments what you think!