As soon as temperatures dip and fall weather rolls in, I start craving all things cozy. A bowl of creamy mac and cheese made with one of the season's star ingredients, butternut squash, hits the spot. This recipe is also dead easy to make. The butternut squash does not need to be peeled, requires one pot and one baking sheet, and no bechamel sauce is necessary. The secret to this mac and cheese isn’t in the sauce; it’s in the squash.
Ingredients
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1 small (1 1/2-pound) butternut squash, halved lengthwise and seeded
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1 teaspoon canola oil
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2 tablespoons unsalted butter
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1 1/2 teaspoons onion powder
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1/4 teaspoon ground cayenne pepper
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1/4 teaspoon ground nutmeg
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1 (16-ounce) package medium pasta shells
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3 cups water, plus more as needed
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2 cups whole milk
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1 1/2 teaspoons fine salt
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1 cup (4 ounces) shredded Gruyère cheese
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2 ounces cream cheese, cut into pieces and softened
Description
Brush the cut sides of 1 small (1 1/2-pound) butternut squash, halved lengthwise and seeded with 1 teaspoon canola oil. Arrange the squash halves, cut side down, on a rimmed baking sheet lined with parchment paper. Bake until tender when pierced with a fork and browned on the cut side, 25 to 30 minutes. Remove from the oven and let cool slightly, about 10 minutes.
Scoop the flesh from the cooled squash into a medium bowl. Mash the squash with a potato masher until smooth. Set aside 1 1/2 cups of the mashed squash. Reserve the remaining mashed squash, if any, for another use.
Melt 2 tablespoons unsalted butter in a large Dutch oven over medium. Add 1 1/2 teaspoons onion powder, 1/4 teaspoon ground cayenne pepper, and 1/4 teaspoon ground nutmeg. Cook, stirring constantly, until fragrant and the spices are sizzling, about 1 minute.
