Reasons to love this butternut squash Mac n Cheese Dish:

• Because it’s Mac n cheese! Who doesn’t love Mac n cheese?
• It’s a delicious fall meal. Full of the warm fall flavors of squash and nutmeg and lots of cheese, it’s a comfort food dish. 
• It’s perfect for a Thanksgiving side dish. You can assemble it the day before and put it in the fridge  and then bake it on Thanksgiving Day so it’s nice and fresh. 

This dish is made in three parts: the sage breadcrumbs, the puréed butternut squash and cheese sauce, and the pasta. It’s so rich and creamy with the squash giving it a beautiful golden color. The sage breadcrumbs are amazing and tie the dish together perfectly. 

This is a perfect side dish for Thanksgiving. Here’s a couple more dishes you might enjoy for your Thanksgiving Menu:

• The Best Thanksgiving Turkey 
• Sour Cream and Onion Mashed Potatoes 
• Creamy Cranberry Salad 
• Pumpkin Pie 

Enjoy this delicious fall dish,

~Rachel Ballinger 💕

“A lot of living happens in the kitchen.”   ~Rachel

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Butternut Squash Mac n Cheese

A creamy mac n cheese dish, full of warm butternut squash flavor and topped with toasted sage infused breadcrumbs. Perfect fall dish!

Course Side Dish

Cuisine American

Keyword Butternut Squash, cheese, Pasta,, Side Dish

Servings 12 Servings

Author Rachel Ballinger

Ingredients

Breadcrumb Topping:

• 1 stick butter melted
• 1 1/2 cups panko bread crumbs
• 2 tbsp fresh sage chopped

Butternut Squash:

• 1 average size butternut squash
• Olive oil
• Salt

Pasta:

• 1 lb. small shell pasta cooked and rinsed

Cheese Sauce:

• 1 stick of butter
• 1/4 cup flour
• 1 tsp salt
• 1 tsp nutmeg
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 cups whole milk
• 4 cups shredded cheddar cheese

Instructions

Breadcrumb Topping:

• Melt the butter and mix in the chopped sage and panko bread crumbs. Set aside.

Butternut Squash:

• Cut your butternut squash in half. Remove seeds, peel, and cut into 1” inch pieces. Spread on a baking sheet and drizzle with olive oil and season with salt. Bake at 400 degrees for 30 minutes or until soft. Place in blender and puree till smooth. Add a little water if necessary. Set aside.

Pasta:

• While the squash is roasting in the oven, cook the pasta in salt water until soft. Drain and set aside.

Cheese Sauce:

• In a large pot (you can use the same one you cooked the pasta in), melt the butter. Add the flour and sauté for a couple minutes till browned and aromatic.
• Whisk in the salt, nutmeg, pepper, and garlic powder. Add the milk and whisk often, being careful not to let the bottom scorch. Heat until bubbly and starting to thicken.
• Add the cheese and stir till melted and smooth. Stir in the prepared squash puree. Stir in the cooked pasta. Taste and adjust seasoning if needed.
• Pour it into a 9”x13” baking dish and sprinkle the breadcrumbs evenly on top. Bake in 350 degree oven for 20 minutes until golden brown and bubbly. Serve immediately. Enjoy!

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