Gourmet Butternut Squash Macaroni & Cheese

Recipe by the80srule
YIELD: 6 cups




  • Season the squash with salt and pepper as desired.
  • Spread water and butter on a sheet pan. Place the squash, flesh side down, on the pan.
  • Roast until the squash is tender (fork-able) them remove from oven and cool.
  • I guess if you're using frozen squash, you can skip the next step.
  • Scoop out the flesh and place in a food processor, pulse until the squash is pureed. Measure out 1/2 cup puree; save the remainder for soup or another use.
  • Cook pasta al dente in salted water, and drain.
  • For the sauce: Melt butter in a heavy-bottomed saucepan.
  • Whisk in the flour and dry mustard.
  • Add the milk slowly, whisking continuously until smooth.
  • Add some nutmeg and cook on low heat until the sauce thickens and the flour taste dissipates.
  • Whisk in the cheese, a little at a time, until all the cheese has been incorporated. Fold in the 1/2 cup squash puree. Season with salt and white pepper.
  • Stir together the pasta and sauce in a large mixing bowl. Spread in a greased shallow baking dish.
  • To make the topping, melt the butter in a pan then stir in the pank and mix until the crumbs are well coated with butter. Stir in the cheese.
  • Sprinkle the topping evenly over the pasta.
  • Bake at 350 until golden brown, probably 25-35 minutes.