American · easy
Butternut Squash Mac and Cheese
Velvety mac and cheese with roasted butternut squash pureed into the sauce for extra creaminess and color.
- 45 min
- Total
- 4
- Serves
- $8.50
- Est. cost
- 470
- Cal/serving
Dietary, as tagged
- Vegetarian
- Kid-friendly
Parent noteButternut squash gives the sauce a gorgeous orange color that looks just like classic cheese sauce. Kids think it's extra cheesy.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Rotini Pasta12 oz
- Butternut Squash, peeled and cubed2 cups
- Gruyere Cheese, shredded4 oz
- Sharp Cheddar Cheese, shredded4 oz
- Whole Milk1/2 cup
- Olive Oil1 tbsp
- Ground Nutmeg1/8 tsp
- Salt1/2 tsp
Method
- 01
Preheat oven to 425F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until very tender.
- 02
Cook rotini in salted water until al dente. Reserve 1/2 cup pasta water. Drain.
- 03
Blend roasted squash with milk and a splash of pasta water until completely smooth.
- 04
Pour squash puree into a pot over medium heat. Stir in shredded Gruyere and cheddar until melted. Season with nutmeg, salt, and pepper.
- 05
Add pasta and toss to coat evenly. Serve hot.
- 470
- Calories
- 20g
- Protein
- 54g
- Carbs
- 20g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
