One-Pot Wonders

Butternut (or Acorn) Squash Mac & Cheese

Name: Butternut (or Acorn) Squash Mac &amp; Cheese
Yield: Serves 4-6
Cuisine: American
Ingredients: 1 butternut squash (or two small acorn) (or two large sweet potatoes), peeled, seeded, and cubed; 1 cup vegetable broth (or parmesan broth or water); 1.5 cups milk (whatever type you have on hand, i usually use 2%); pinch nutmeg; pinch cayenne pepper (or ancho chili powder); 3/4 teaspoon salt; pinch freshly ground black pepper; 1 pound short pasta (macaroni, rigatoni, any of the -onis); 1 cup grated sharp cheddar (or monteray/pepper jack) cheese; 1.5 cups ricotta (or burrata, if you\'re feeling fancy!); 1/4 cup grated parmesan (could go up to 1/2 cup, but adjust salt accordingly); 1/4 cup breadcrumbs

by: rachel5453

October 2, 2016

4 1 Ratings

Butternut (or Acorn) Squash Mac & Cheese

Photo by rachel5453

Serves 4-6

Jump to Recipe

Author Notes

an easy (and slightly lighter) version of the best creamy, baked mac & cheese. no bechemel required and endlessly customize-able, depending on what sort of tubers or squash you have on hand. (adapted from Martha Stewart recipe) —rachel5453

What You'll Need

Ingredients

1 butternut squash (or two small acorn) (or two large sweet potatoes), peeled, seeded, and cubed
1 cup vegetable broth (or parmesan broth or water)
1.5 cups milk (whatever type you have on hand, i usually use 2%)
pinch nutmeg
pinch cayenne pepper (or ancho chili powder)
³/₄ teaspoon salt
pinch freshly ground black pepper
1 pound short pasta (macaroni, rigatoni, any of the -onis)
1 cup grated sharp cheddar (or monteray/pepper jack) cheese
1.5 cups ricotta (or burrata, if you're feeling fancy!)
¹/₄ cup grated parmesan (could go up to 1/2 cup, but adjust salt accordingly)
¹/₄ cup breadcrumbs

Directions

preheat over to 375.
combine squash, broth, and milk in large pot and bring to a boil over medium high (careful not to scald the milk). reduce heat to medium and let simmer until the squash is fork-tender (20-ish minutes). take pot off the heat and mash the squash (or use immersion blender, which makes it much easier) with the nutmeg, cayenne, salt, and pepper.
boil water for pasta and cook pasta until just al dente. drain and put in pot with squash mixture, ricotta, cheddar, and half of the parmesan.
grease inside of a baking dish (9 inch with 4 inches deep works well) and transfer pasta mixture. top with breadcrumbs and remaining parmesan.
bake uncovered for 20 minutes until crispy on top.

Tags:

Contest Entries

Your Best Savory (Winter) Squash Recipe

See what other Food52ers are saying.

Popular on Food52

2 Reviews

Kelly February 18, 2017

I used acorn squash and halved the recipe for two of us with some leftovers. Used cheddar, fontina, and parmesan. It was grainy so I added some processed American cheese product. It smoothed it out a bit but...I don't know if I'll make it again. I had better luck when I made another recipe with butternut squash.

Kelly February 18, 2017

One-Pot Wonders