This recipe for Butternut Squash Mac n Cheesee has been tested and approved by the crowds at the Arizona State Fair. If you want the real time step by step, here's a video from the fair!
Live from the FAIR:
Come out and see me at the fair by checking the dates on my Where To Find Me page. Meanwhile, feel free to whip some of this up yourself at home!
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Butternut Squash Mac n Cheese
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 10 servings
- Category: Side Dish
- Cuisine: American
Description
A fall themed mac n cheese with roasted butternut squash
Ingredients
- 1 squash
- 2 Tbs oil
- 16 oz pasta prepared according to the package directions
- 4 tbs butter
- 4 tbs flour
- 2 cup milk
- 1 egg
- ⅛ tsp Ginger
- ⅛ tsp Nutmeg
- ¼ tsp Garlic salt
- 8 oz cheddar cheese
- Cinnamon
- Salt
- Hot sauce
Instructions
- Heat oven to 450F. Split the squash in half lengthwise and scoop out the seeds. Rub the squash with oil and place on a baking sheet and roast 30 minutes or until fork tender.
- After the squash is roasted, let it cool so that it’s easy to handle. Scoop out half into a small bowl and mash into a puree. Peel the other half and dice into small butternut pieces and put both the puree and pieces to the side.
- Place the butter and flour into a pot over medium high heat and stir until the butter and flour are combined and slightly bubbly, though not burning. Reduce heat to medium to medium low if it gets too bubbly. This will create a roux. Continue to stir and cook the roux until it slightly darkens.
- Reduce heat to medium low if it isn't already and then add in milk slowly by the tablespoonful so as to make a thick sauce and avoiding lumps from the roux.
- Next, crack the egg in a small bowl and then add in a few tablespoons of the milk mixture to temper the eggs, then pour the egg mixture into the milk and stir to incorporate.
- Next, add in the spices, cheese, butternut puree and pieces, salt and hot sauce and stir until cheese is melted.
- Add in the pasta, stir to combine and serve hot.
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Marlee says
You've never been to the Fair?! Joanie!!!! C'mon! You'll have a blast there!
I'm a mac and cheese lover through and through and this is such a sneaky way to get kiddos to eat their veggies!
Joanie Simon says
Definitely looking forward to checking it out!
Rebecca says
Thanks Joanie for the great demo at the fair today. Not only was the Mac n cheese delectable but she chose my granson Cade to sample the pumpkin pie shake on the stage. Unforgettable!
Joanie Simon says
Oh my goodness! Thank YOU! Glad Cade was up for me putting him on the spot. Glad he liked the shake! 🙂
techlazy.com says
That actually looks delicious and I need one dish recipes like this so badly, with my energy levels. Thank you!!
Joanie Simon says
It's a favorite!
Rose Martine says
Great recipe, very yummy! Any suggestions for other ways to use the left over Miso paste? Marinade? Make into another type of sauce? Ideas??? It’s too good to not use up!
Joanie Simon says
I love miso paste, but I'm not seeing where this recipe calls for it. As far as using up miso, this is a great article: https://www.bonappetit.com/story/how-to-use-miso
Henry Larry says
Absolutely loved trying out this Butternut Squash Mac n Cheese recipe. The blend of spices with the roasted squash gave it a perfect fall flavor. Can not wait to make it again.
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