Butternut Squash Mac Comfort (Printable Page)

A creamy autumn dish combining roasted squash and a rich cheese blend for a comforting meal.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Butternut Squash

02 - 1 lb peeled and cubed butternut squash
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 tsp ground nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and black pepper to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated Parmesan cheese

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions. Drain and set aside.
03 - Place roasted squash and 1/2 cup of milk in a blender or food processor. Puree until smooth.
04 - In a large saucepan over medium heat, melt butter. Stir in flour and cook for 1–2 minutes until lightly golden.
05 - Gradually whisk in remaining 1 1/2 cups milk, stirring constantly until sauce thickens, about 3–4 minutes.
06 - Add pureed squash, sharp cheddar, Gruyère, nutmeg, and Dijon mustard. Stir until cheese melts and sauce is smooth. Season with salt and pepper.
07 - Add cooked pasta to the cheese sauce and stir to coat evenly.
08 - For a crispy topping, transfer mixture to a lightly greased baking dish. Combine panko breadcrumbs with melted butter and Parmesan. Sprinkle over the top and broil for 2–3 minutes until golden brown.
09 - Serve hot, optionally garnished with extra cheese or chopped herbs.

# Expert Tips:

01 -
  • It tastes like autumn in a bowl without being fussy or pretentious about it.
  • The roasted squash adds natural sweetness so you can use less cheese and still feel indulged.
  • It works for weeknight dinners or when you want to impress people without spending hours in the kitchen.
02 -
  • Don't skip roasting the squash; steaming or boiling it makes it watery and bland, and the sauce won't be as rich.
  • Grate your cheese fresh from a block rather than using pre-shredded, which melts unevenly and becomes grainy.
  • The moment you stir in the cheese is when you stop using high heat; too much heat breaks the emulsion and makes everything separate and oily.
03 -
  • Make this the day before and reheat it gently in a 175°C oven covered with foil so it doesn't dry out; it actually tastes deeper the next day.
  • If your sauce is too thick when you add the pasta, thin it with a splash of milk; if it's too thin, let it cook a minute longer before adding the pasta.
Go Back