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- 2 cups butternut squash, peeled and cubed - 1 cup macaroni pasta - 2 cups sharp cheddar cheese, shredded - 1 cup milk The butternut squash gives this dish a sweet and creamy base. Macaroni pasta adds that classic comfort we love. Sharp cheddar cheese melts beautifully, creating a rich, cheesy flavor. Milk brings it all together, making the sauce smooth. - 1 tablespoon butter - 1 tablespoon all-purpose flour - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder Butter helps form a roux, which is key for the cheese sauce. Flour thickens the sauce so it coats the pasta well. Garlic powder and onion powder enhance the flavors, making every bite tasty. - 1/2 cup fresh breadcrumbs - 1 tablespoon fresh sage, finely chopped - 1 tablespoon olive oil - Salt and pepper to taste Fresh breadcrumbs make a crunchy topping. Sage adds a lovely herbal note that pairs well with the squash. Olive oil helps crisp the breadcrumbs in the oven. Don't forget to season with salt and pepper for balance. - Start by boiling salted water. Add the cubed butternut squash. Cook until tender, about 10-15 minutes. - Drain the squash and add it to a blender. Pour in just enough water to cover the squash. Blend until smooth. If needed, strain the puree to get a creamy texture. - In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux. Cook this for about 1-2 minutes until it’s golden. - Gradually whisk in the milk. Keep stirring until the mixture thickens, which takes about 3-5 minutes. - Stir in the butternut squash puree, garlic powder, onion powder, salt, and pepper into the thickened mixture. Make sure it's smooth. - Now fold in the shredded sharp cheddar cheese. Stir until it melts and combines well. - Mix the cooked macaroni into the cheese sauce. Ensure every piece is coated with that creamy goodness. - Transfer the mac and cheese mixture to a greased baking dish. - In a separate bowl, mix the breadcrumbs, chopped sage, olive oil, and a pinch of salt. Sprinkle this mixture generously over the top of your mac and cheese. - Bake in a preheated oven at 350°F (175°C) for 20-25 minutes. Look for a golden and crispy top to know it’s ready. - Ensuring al dente pasta: Cook the macaroni just until firm. Follow package times closely. Drain it right away to stop cooking. This keeps the pasta from getting mushy in the bake. - Perfecting the cheese sauce: Make a smooth roux by mixing flour and butter. Stir well for about 1-2 minutes. Adding milk slowly helps avoid lumps. Once thick, mix in your squash puree and spices. Add the cheese last for a rich, creamy sauce. - Garnishing suggestions: For a beautiful look, sprinkle fresh sage leaves on top. You can also add a bit more cheese for color. - Serving ideas: Serve this dish hot from the oven. Pair it with a light salad or fresh bread to balance the richness. - Adding spices or other cheeses: For a kick, try adding a pinch of nutmeg or cayenne pepper. Mixing in mozzarella or Gruyère cheese can add more depth to the flavor. - Substitute options for dietary needs: If you're dairy-free, use plant-based cheese and milk. For a gluten-free option, swap the macaroni for gluten-free pasta. {{image_2}} You can easily make this dish vegetarian. Use plant-based cheese alternatives like almond or coconut cheese. These options melt well and add a creamy texture. Feel free to add vegetables too. Spinach, kale, or roasted red peppers work great. They boost flavor and nutrition. If you need a gluten-free meal, swap regular pasta for gluten-free pasta. There are many brands available that taste good. For the cheese sauce, use cornstarch or arrowroot as thickening agents. These options will help you achieve that creamy sauce without gluten. Want some heat? Add chili powder or crushed red pepper flakes. Just a sprinkle can make a big difference. You can also flavor the breadcrumbs. Mix in spices like smoked paprika or garlic powder. This will give a nice crunch and extra flavor on top. After you enjoy your Butternut Squash Mac and Cheese, store any leftovers in the fridge. Place the mac and cheese in an airtight container. This keeps it fresh for up to three days. If you don’t have a container, wrap it tightly in plastic wrap or foil. To reheat your mac and cheese, use a microwave or an oven. If using a microwave, heat it in short bursts. Stir in between to keep it creamy. If you prefer the oven, cover it with foil. This helps keep the top from getting too brown. You can heat it straight from the fridge or let it sit at room temp for about 15 minutes before reheating. You can freeze this dish either before or after baking. If freezing before baking, wrap the container well with plastic wrap, then foil. This keeps it safe from freezer burn. If you freeze it after baking, let it cool first. For reheating, thaw it in the fridge overnight. Then bake it at 350°F until heated through, about 25-30 minutes. Yes, you can prepare this dish ahead. Cook the macaroni and make the cheese sauce in advance. After mixing them, place the mac and cheese in a baking dish. Cover it tightly with plastic wrap and store it in the fridge for up to two days. When ready, bake it straight from the fridge. This saves time and helps you enjoy a quick meal. If you want a swap for butternut squash, try acorn squash or pumpkin. Both have a sweet flavor and smooth texture. You can also use sweet potatoes for a similar taste. Canned pumpkin works well, too. Just drain it before mixing it with the cheese sauce. This keeps the dish from being too watery. To make this dish vegan, replace the cheese with plant-based cheese. Use almond or oat milk instead of regular milk. For the butter, try coconut oil or a vegan butter spread. Blend in some nutritional yeast for a cheesy flavor. This keeps the dish creamy and delicious while being kind to your diet. This blog post covered how to make butternut squash mac and cheese. We explored key ingredients, step-by-step instructions, and helpful tips. You learned how to enhance flavors and even tried different variations. Remember, you can always adjust the recipe to fit your needs. Whether you want it vegetarian, gluten-free, or spicy, there are options for everyone. With these tools and tips, you're ready to create a delicious dish that will impress your family and friends. Enjoy your cooking journey!

Butternut Squash Mac and Cheese with Sage Breadcrumbs

Indulge in the creamy goodness of Butternut Bliss Mac & Cheese! This delightful recipe combines rich butternut squash with sharp cheddar for a comforting dish that's perfect for any occasion. Easy to follow and packed with flavor, your family will love the crispy sage breadcrumbs on top. Ready to impress at dinner? Click through to explore this delicious recipe and bring warmth to your table today!
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Ingredients
  

2 cups butternut squash, peeled and cubed

1 cup macaroni pasta

2 cups sharp cheddar cheese, shredded

1 cup milk

1 tablespoon butter

1 tablespoon all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/2 cup fresh breadcrumbs

1 tablespoon fresh sage, finely chopped

1 tablespoon olive oil

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium pot, boil salted water and cook the macaroni according to the package instructions until al dente. Drain and set aside.

      In a blender, add the cubed butternut squash and just enough water to cover it. Blend until smooth. Strain if necessary to achieve a creamy consistency.

        In a saucepan, melt the butter over medium heat and whisk in the flour to create a roux. Cook for about 1-2 minutes until golden.

          Gradually whisk in the milk and cook until the mixture thickens, about 3-5 minutes.

            Stir in the butternut squash puree, garlic powder, onion powder, salt, and pepper until smooth.

              Fold in the shredded cheddar cheese until melted and well combined.

                Mix the cooked macaroni into the cheese sauce until evenly coated.

                  In a separate bowl, combine the breadcrumbs, chopped sage, olive oil, and a pinch of salt. Mix well.

                    Transfer the mac and cheese mixture into a greased baking dish. Top generously with the sage breadcrumbs.

                      Bake in the preheated oven for 20-25 minutes, until the top is golden and crispy.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                          - Presentation Tips: Serve the mac and cheese hot, garnished with a few whole sage leaves or a sprinkle of extra cheese for a pop of color.