Description
This creamy one-pot honeynut squash mac and cheese combines roasted squash, three melty cheeses, brown butter sage, and crispy breadcrumbs for the ultimate cozy fall comfort food.
Ingredients
For the Honeynut Squash Mac and Cheese:
- 2 small honeynut squash (or sub for ½ a large butternut squash)
- 2 shallots
- 1 head garlic
- 2 tbsp olive oil
- 1 cup whole milk
- 2 tbsp butter
- 6 sage leaves
- 1lb dried pasta, such as medium sized shells or pipe rigate
- 4 cups water
- 1 tsp mustard powder
- 1 tsp onion powder
- 1 tsp dried sage
- 1 tsp dried thyme
- 1½ cups double cream gouda, shredded
- 1½ cups aged white cheddar, shredded
- ½ cup freshly grated parmesan cheese
- Salt to taste
For the Brown Butter Sage Breadcrumbs:
- ¼ cup chopped fresh sage
- ¼ cup salted butter
- 1 cup panko breadcrumbs
Instructions
For the Honeynut Squash Mac and Cheese:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the squash in half lengthwise and scoop out the seeds. Trim the ends of the shallots and slice them in half lengthwise, leaving the skins on. Slice the top off the garlic head to expose the cloves.
- Add the squash, shallots, and garlic to the baking sheet. Drizzle with olive oil and season with a pinch of salt, rubbing the oil over the vegetables to coat. Place the squash, shallots, and garlic cut side down.
- Roast for about 25-30 minutes or until very tender. Remove from the oven and let cool slightly.
- Meanwhile, make the brown butter sage breadcrumbs. Melt the butter in a skillet over medium heat, stirring frequently as it begins to foam and turn golden brown. Once browned, add in the chopped sage and breadcrumbs, and mix until each breadcrumb is coated in the browned butter. Cook 1-2 minutes more until golden brown and toasted, then shut off the heat and set aside.
- Once the squash is cooled enough to handle, scoop the squash flesh out of the skin and add it to a blender. Remove the skins from the shallots and squeeze the roasted garlic cloves into the blender with the shallots. Pour in the whole milk and blend until completely smooth and creamy.
- Meanwhile, add the butter to a large pot over medium heat. Cook, stirring occasionally, until the butter turns golden bron. Add the fresh sage leaves and cook until crisp, about 30-60 seconds.
- Add the pasta directly to the pot and toss to coat in the brown butter. Pour in the water with 1 tsp of salt and bring to a boil, stirring to prevent the pasta from sticking.
- Once boiling, reduce and simmer uncovered for 8-12 minutes, stirring occasionally, or until the pasta is 1-2 minutes shy of al dente.
- Stir in the squash puree, mustard powder, onion powder, dried sage, and dried thyme.
- Once the pasta is al dente, reduce the heat to the lowest setting. The sauce should still look slightly loose, as it will continue to thicken once the cheese is added.
- Gradually stir in the shredded Gouda, white cheddar, and Parmesan, adding a handful at a time and stirring until melted before adding more. If the sauce is too thick, add additional milk, a splash at a time, until creamy and smooth.
- Taste and adjust any seasonings. Serve with the sage brown butter breadcrumbs over top and enjoy!
Notes
Two small honeynut squash can be substituted with approximately one medium butternut squash. Aim for around 2 cups of roasted squash flesh, adjusting the milk as needed depending on the thickness of your puree.
Pasta cooking times may vary depending on the shape and brand. Add extra water in small increments if the pasta needs more time to cook.
The sauce will thicken as it cools. Stir in additional milk as needed before serving or reheating.
Store the breadcrumbs separately and sprinkle over the mac and cheese just before serving to maintain their crunch.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Stovetop
- Cuisine: American