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Photo:Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Active Time:45 minsTotal Time:55 minsServings:6
Active Time:45 mins
Active Time:
45 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Jump to recipeButternut Squash Mac and Cheeseis a genius way to get more veggies into a comforting dish any night of the week. This dish is brimming with flavor and nutrition—the blend of sharp Cheddar and garlic-and-herb cheeses will make your taste buds eager for more, and the antioxidant-rich butternut squash, onions and garlic will help keep your skin glowing and healthy. Check out our expert tips on how to turn this recipe into a complete meal.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!Briefly cooking the flour helps remove its raw taste and ensures it is safe to eat.You can substitute the butternut squash with kabocha squash or pumpkin.If you like a crunchy topping, add seasoned, toasted panko.Nutrition NotesButternut squashis the star of this dish and lends its bright orange color to the cheese sauce. That beautiful orange color is from beta carotene, a powerful antioxidant that is converted to vitamin A in your body. Beta carotene can help reduce inflammation in your eyes and protect your vision.Onionsand garlicboth contain a compound called allicin, which can help reduce inflammation in your joints when you make them a regular part of your diet.Whole-wheat pastais a delicious and easy way to get more plant-based protein in your diet, which can help repair and rebuild muscles after exercise and keep you full between meals.Hard cheeses likeCheddar cheesehave more calcium than soft cheeses, so you are getting a good dose of this mineral important for good bone health.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Jump to recipe
Butternut Squash Mac and Cheeseis a genius way to get more veggies into a comforting dish any night of the week. This dish is brimming with flavor and nutrition—the blend of sharp Cheddar and garlic-and-herb cheeses will make your taste buds eager for more, and the antioxidant-rich butternut squash, onions and garlic will help keep your skin glowing and healthy. Check out our expert tips on how to turn this recipe into a complete meal.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!Briefly cooking the flour helps remove its raw taste and ensures it is safe to eat.You can substitute the butternut squash with kabocha squash or pumpkin.If you like a crunchy topping, add seasoned, toasted panko.Nutrition NotesButternut squashis the star of this dish and lends its bright orange color to the cheese sauce. That beautiful orange color is from beta carotene, a powerful antioxidant that is converted to vitamin A in your body. Beta carotene can help reduce inflammation in your eyes and protect your vision.Onionsand garlicboth contain a compound called allicin, which can help reduce inflammation in your joints when you make them a regular part of your diet.Whole-wheat pastais a delicious and easy way to get more plant-based protein in your diet, which can help repair and rebuild muscles after exercise and keep you full between meals.Hard cheeses likeCheddar cheesehave more calcium than soft cheeses, so you are getting a good dose of this mineral important for good bone health.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Butternut Squash Mac and Cheeseis a genius way to get more veggies into a comforting dish any night of the week. This dish is brimming with flavor and nutrition—the blend of sharp Cheddar and garlic-and-herb cheeses will make your taste buds eager for more, and the antioxidant-rich butternut squash, onions and garlic will help keep your skin glowing and healthy. Check out our expert tips on how to turn this recipe into a complete meal.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients3cupspeeled and cubedbutternut squash1mediumyellow onion, quartered4clovesgarlic, peeled1tablespoonextra-virgin olive oil¾cupwhole milk12 ounceswhole-wheat elbow pasta(about3cups)3tablespoonsunsalted butter8largefreshsage leaves3tablespoonsall-purpose flour1¼cupsunsaltedvegetable broth1cupshreddedsharp Cheddar cheese3ouncesgarlic-and-herb spreadable cheese(such as Boursin; about ½ cup)2teaspoonsDijon mustard½teaspoonsalt½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
3cupspeeled and cubedbutternut squash
1mediumyellow onion, quartered
4clovesgarlic, peeled
1tablespoonextra-virgin olive oil
¾cupwhole milk
12 ounceswhole-wheat elbow pasta(about3cups)
3tablespoonsunsalted butter
8largefreshsage leaves
3tablespoonsall-purpose flour
1¼cupsunsaltedvegetable broth
1cupshreddedsharp Cheddar cheese
3ouncesgarlic-and-herb spreadable cheese(such as Boursin; about ½ cup)
2teaspoonsDijon mustard
½teaspoonsalt
½teaspoonground pepper
DirectionsPreheat oven to 425°F. Bring a large pot of water to a boil over high heat.Meanwhile, combine 3 cups squash, onion, garlic and 1 tablespoon oil on a large rimmed baking sheet; toss until well coated. Roast until the squash is tender and browned, 25 to 30 minutes. Transfer the mixture to a blender; add ¾ cup milk. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodAdd 12 ounces pasta to the boiling water; cook until al dente, about 8 minutes. Drain and set aside. Reserve the pot.Cook 3 tablespoons butter in the pot over medium heat until foamy, about 1 minute. Add 8 sage leaves in an even layer; fry until slightly transparent and dark green, about 1 minute. Carefully remove and transfer to a paper-towel-lined plate. Reserve the butter in the pot.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodAdd 3 tablespoons flour to the reserved butter in the pot; cook over medium heat, whisking constantly, until the mixture smells nutty, about 1 minute. Gradually whisk in 1¼ cups broth; cook, whisking, until smooth and thickened, about 2 minutes. Reduce heat to low; whisk in the squash puree, 1 cup Cheddar, ½ cup spreadable cheese, 2 teaspoons mustard and ½ teaspoon each salt and pepper; cook, whisking constantly, until warmed through and smooth, 2 to 3 minutes. Add the cooked pasta; cook, stirring often, until warmed through, about 1 minute. Transfer to a large bowl. Garnish with the fried sage leaves.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodNutrition InformationServing Size: about 1½ cupsCalories 490, Fat 22g, Saturated Fat 13g, Cholesterol 50mg, Carbohydrates 62g, Total sugars 5g, Added sugars 0g, Protein 16g, Fiber 8g, Sodium 473mg, Potassium 484mgFrequently Asked QuestionsStore leftovers in an airtight container for up to 4 days in the refrigerator. You can reheat the mac and cheese on the stovetop over medium-low heat or use the microwave.Absolutely, and if you make this a lot, it’s fun to switch things up. Cavatappi and shells would be good substitutes for the elbow pasta.When shopping for fresh whole butternut squash, choose one that weighs about 2 pounds to get the 3 cups you need for this recipe. The squash should be a creamy tan color with a matte (not shiny) finish, heavy for its size and free of soft spots. To prep it, cut the top off, poke the squash with holes using the tines of a fork and cook it in the microwave for 3 minutes. Let it cool a little so it is easier to peel and chop. Halve the squash and scoop out and discard the seeds. Then peel the squash and cut the flesh into uniform cubes so it roasts evenly.An ideal side for a hearty mac and cheese dish like this one would be a green salad like ourHerb & Arugula Salad with Balsamic Vinaigrette,Spinach Salad with Ginger-Soy DressingorBasic Green Salad with Vinaigrette. You can also serve it with cooked green vegetables, such as broccolini,Brussels sproutsor green beans.EatingWell.com, October 2024
Directions
Preheat oven to 425°F. Bring a large pot of water to a boil over high heat.Meanwhile, combine 3 cups squash, onion, garlic and 1 tablespoon oil on a large rimmed baking sheet; toss until well coated. Roast until the squash is tender and browned, 25 to 30 minutes. Transfer the mixture to a blender; add ¾ cup milk. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodAdd 12 ounces pasta to the boiling water; cook until al dente, about 8 minutes. Drain and set aside. Reserve the pot.Cook 3 tablespoons butter in the pot over medium heat until foamy, about 1 minute. Add 8 sage leaves in an even layer; fry until slightly transparent and dark green, about 1 minute. Carefully remove and transfer to a paper-towel-lined plate. Reserve the butter in the pot.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodAdd 3 tablespoons flour to the reserved butter in the pot; cook over medium heat, whisking constantly, until the mixture smells nutty, about 1 minute. Gradually whisk in 1¼ cups broth; cook, whisking, until smooth and thickened, about 2 minutes. Reduce heat to low; whisk in the squash puree, 1 cup Cheddar, ½ cup spreadable cheese, 2 teaspoons mustard and ½ teaspoon each salt and pepper; cook, whisking constantly, until warmed through and smooth, 2 to 3 minutes. Add the cooked pasta; cook, stirring often, until warmed through, about 1 minute. Transfer to a large bowl. Garnish with the fried sage leaves.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodNutrition InformationServing Size: about 1½ cupsCalories 490, Fat 22g, Saturated Fat 13g, Cholesterol 50mg, Carbohydrates 62g, Total sugars 5g, Added sugars 0g, Protein 16g, Fiber 8g, Sodium 473mg, Potassium 484mgFrequently Asked QuestionsStore leftovers in an airtight container for up to 4 days in the refrigerator. You can reheat the mac and cheese on the stovetop over medium-low heat or use the microwave.Absolutely, and if you make this a lot, it’s fun to switch things up. Cavatappi and shells would be good substitutes for the elbow pasta.When shopping for fresh whole butternut squash, choose one that weighs about 2 pounds to get the 3 cups you need for this recipe. The squash should be a creamy tan color with a matte (not shiny) finish, heavy for its size and free of soft spots. To prep it, cut the top off, poke the squash with holes using the tines of a fork and cook it in the microwave for 3 minutes. Let it cool a little so it is easier to peel and chop. Halve the squash and scoop out and discard the seeds. Then peel the squash and cut the flesh into uniform cubes so it roasts evenly.An ideal side for a hearty mac and cheese dish like this one would be a green salad like ourHerb & Arugula Salad with Balsamic Vinaigrette,Spinach Salad with Ginger-Soy DressingorBasic Green Salad with Vinaigrette. You can also serve it with cooked green vegetables, such as broccolini,Brussels sproutsor green beans.
Preheat oven to 425°F. Bring a large pot of water to a boil over high heat.
Meanwhile, combine 3 cups squash, onion, garlic and 1 tablespoon oil on a large rimmed baking sheet; toss until well coated. Roast until the squash is tender and browned, 25 to 30 minutes. Transfer the mixture to a blender; add ¾ cup milk. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes.
Add 12 ounces pasta to the boiling water; cook until al dente, about 8 minutes. Drain and set aside. Reserve the pot.
Cook 3 tablespoons butter in the pot over medium heat until foamy, about 1 minute. Add 8 sage leaves in an even layer; fry until slightly transparent and dark green, about 1 minute. Carefully remove and transfer to a paper-towel-lined plate. Reserve the butter in the pot.
Add 3 tablespoons flour to the reserved butter in the pot; cook over medium heat, whisking constantly, until the mixture smells nutty, about 1 minute. Gradually whisk in 1¼ cups broth; cook, whisking, until smooth and thickened, about 2 minutes. Reduce heat to low; whisk in the squash puree, 1 cup Cheddar, ½ cup spreadable cheese, 2 teaspoons mustard and ½ teaspoon each salt and pepper; cook, whisking constantly, until warmed through and smooth, 2 to 3 minutes. Add the cooked pasta; cook, stirring often, until warmed through, about 1 minute. Transfer to a large bowl. Garnish with the fried sage leaves.
Nutrition InformationServing Size: about 1½ cupsCalories 490, Fat 22g, Saturated Fat 13g, Cholesterol 50mg, Carbohydrates 62g, Total sugars 5g, Added sugars 0g, Protein 16g, Fiber 8g, Sodium 473mg, Potassium 484mg
Nutrition Information
Serving Size: about 1½ cupsCalories 490, Fat 22g, Saturated Fat 13g, Cholesterol 50mg, Carbohydrates 62g, Total sugars 5g, Added sugars 0g, Protein 16g, Fiber 8g, Sodium 473mg, Potassium 484mg
Serving Size: about 1½ cups
Calories 490, Fat 22g, Saturated Fat 13g, Cholesterol 50mg, Carbohydrates 62g, Total sugars 5g, Added sugars 0g, Protein 16g, Fiber 8g, Sodium 473mg, Potassium 484mg
Frequently Asked QuestionsStore leftovers in an airtight container for up to 4 days in the refrigerator. You can reheat the mac and cheese on the stovetop over medium-low heat or use the microwave.Absolutely, and if you make this a lot, it’s fun to switch things up. Cavatappi and shells would be good substitutes for the elbow pasta.When shopping for fresh whole butternut squash, choose one that weighs about 2 pounds to get the 3 cups you need for this recipe. The squash should be a creamy tan color with a matte (not shiny) finish, heavy for its size and free of soft spots. To prep it, cut the top off, poke the squash with holes using the tines of a fork and cook it in the microwave for 3 minutes. Let it cool a little so it is easier to peel and chop. Halve the squash and scoop out and discard the seeds. Then peel the squash and cut the flesh into uniform cubes so it roasts evenly.An ideal side for a hearty mac and cheese dish like this one would be a green salad like ourHerb & Arugula Salad with Balsamic Vinaigrette,Spinach Salad with Ginger-Soy DressingorBasic Green Salad with Vinaigrette. You can also serve it with cooked green vegetables, such as broccolini,Brussels sproutsor green beans.
Frequently Asked Questions
Store leftovers in an airtight container for up to 4 days in the refrigerator. You can reheat the mac and cheese on the stovetop over medium-low heat or use the microwave.
Absolutely, and if you make this a lot, it’s fun to switch things up. Cavatappi and shells would be good substitutes for the elbow pasta.
When shopping for fresh whole butternut squash, choose one that weighs about 2 pounds to get the 3 cups you need for this recipe. The squash should be a creamy tan color with a matte (not shiny) finish, heavy for its size and free of soft spots. To prep it, cut the top off, poke the squash with holes using the tines of a fork and cook it in the microwave for 3 minutes. Let it cool a little so it is easier to peel and chop. Halve the squash and scoop out and discard the seeds. Then peel the squash and cut the flesh into uniform cubes so it roasts evenly.
An ideal side for a hearty mac and cheese dish like this one would be a green salad like ourHerb & Arugula Salad with Balsamic Vinaigrette,Spinach Salad with Ginger-Soy DressingorBasic Green Salad with Vinaigrette. You can also serve it with cooked green vegetables, such as broccolini,Brussels sproutsor green beans.
EatingWell.com, October 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
