Butternut Squash "Mac 'n' Cheese"

One of my favorite fruits of the fall season is butternut squash. Truthfully, I prefer it to pumpkin – blasphemy, I know. I just think that butternut squash possesses a richer flavor, and I enjoy its natural sweetness. Also, preparing butternut squash is a hell of a lot less arduous than dealing with a pumpkin.

Like pumpkin, butternut squash is also incredibly versatile. My mom used to prepare delicious butternut squash pies when I was growing up (think: somewhat of a cross between pumpkin and sweet potato pie). As I became older, I began to notice that butternut squash being implemented in many savory dishes as well as sweet.

My first attempt at preparing this autumnal edible was a few years ago when I made a delicious butternut squash soup, which has now become a fall-and-winter ritual for me. Over time, I’ve implemented this fantastic ingredient into a number of dishes, including cheesecake and pizza. However, I think my favorite butternut squash recipe has to be my Butternut Squash “Mac ‘n’ Cheese.”

…And yes, the quotation marks do serve a purpose. You see, this recipe isn’t necessarily a macaroni and cheese dish in the traditional sense. However, you’ve got pasta, and you’ve got cheese, so why not? The natural slight sweetness of the squash makes for a stunning flavor profile when paired with the sharp saltiness of the parmesan cheese. Also, this is a wonderful and hearty cold-weather dish perfect for fall or winter.

Butternut Squash “Mac ‘n’ Cheese”

1 medium-sized butternut squash

(Olive oil, salt, pepper for roasting)

1 lb. penne pasta, cooked*

2 tbs. butter

3 tbs. flour

1 tsp. salt

½ tsp. pepper

3 cloves of garlic, minced

1 tsp. Herbes de Provence*

2 cups milk

1 ½ cups grated parmesan cheese

*You can use whatever pasta you so choose for this recipe; in the past, I’ve used cavatappi and campanelle with great success. However, make sure the pasta is a hearty variety so that it will hold up well in the casserole.

*You can omit the Herbes de Provence, or substitute with other herbs if you wish. I just think they put the dish over the top.

Preheat oven to 400 degrees. Peel the butternut squash, scoop out the seeds, and cut into 1” chunks. Spread the squash onto a baking sheet, and coat liberally with olive oil, with just a dash of salt and pepper to bring out the flavor. Once the squash is evenly coated, roast in the oven for 40 minutes, or until the squash is fork-tender. Reserve.

Lower the oven temperature to 325 degrees.

In a saucepan, melt the butter on medium-high heat. Add flour, salt, pepper, garlic, and herbs, and stir the mixture until it forms a paste. Allow this paste to cook for a couple of minutes until it reaches a somewhat golden brown color. Stir in the milk, and allow the mixture too cook for 10 minutes, or until the sauce reaches a thickened consistency that will coat the back of your spoon. Remove from heat, and add 1 cup of the parmesan cheese, stirring gently.

Add the cooked butternut squash to the cream sauce. If you would prefer not having chunks of squash in the dish, you can mash them with a fork or potato-masher. Pour the sauce over the cooked pasta, and stir well. Add to a greased baking dish, and top with the remaining parmesan cheese.

Bake for 20 minutes or until the top of the casserole has slightly browned. Remove from oven, and allow to cool for five minutes. 

 (Did I forget to mention that it's also a very pretty dish? 'Cuz, yeah, it is. I'm still gonna eat it, though.)

Enjoy!