Butternut Squash Mac and Cheese
- Yield 6
- Prep 25 minutes
- Cook 5 minutes
- Total 30 minutes
Butternut Squash Mac and Cheese is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons butter (or olive oil)
- 12 fresh sage leaves (optional)
- 3 large cloves garlic, minced
- 1 pound (about 4 cups) diced butternut squash*
- 1 1/2 cups vegetable stock (or chicken stock)
- 1 pound uncooked pasta (I used shells)
- 2 cups whole milk
- 8 ounces good-quality sharp cheddar cheese, shredded*
- fine sea salt and freshly-cracked black pepper, to taste
Method
Raise a large pot of generously-salted water to a boil.
While that cooks, heat the butter in a separate large sauté pan until melted. Tip in the sage leaves (if using) and sauté for 1-2 minutes until crispy. Move the sage leaves to a separate plate and keep nearby.
Tip in the garlic and sauté for 1 minute, stirring occasionally. Then add in the butternut squash and vegetable stock and stir to combine. Continue cooking until the stock reaches a let it bubble gently. Lower heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork.
Move the squash mixture to a blender. Tip in in the milk and give the mixture a quick stir. Then very carefully (It is worth slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth.
Tip in the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the starchy pasta water for later. Then pour off the pasta.
While the pasta is cooking, return the butternut squash mixture back to the sauté pan over medium-a hot burner. Tip in in the shredded cheddar cheese, and stir until it has melted into the sauce.
Taste and season the sauce with salt and pepper as needed. (the cook used about 1 teaspoon salt and 1/2 teaspoon black pepper.)
Then once the pasta is drained, return it to the stockpot. Tip the butternut cheese sauce on top of the pasta, and toss to combine. If the sauce is too thick, add in some of the hot starchy pasta water to thin it out.
Plate warm, garnished with the crispy sage leaves if desired.
